Pecan Praline Coconut Pie

This creamy coconut pie has a layer of sweet pecan praline topped with the coconut filling and then covered with whipped cream. Drizzle on a little more praline sauce just before serving. SO good!

Total time for the recipe to be finished.Total Time 4 hours hours 25 minutes minutes

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If you're looking for the most delicious dessert to take to your next potluck you'll definitely want to give this decadent recipe a try.

🗝️ Key takeaways

• Just 5 minutes of prep time!
• This decadent pie is perfect for Thanksgiving or any fall celebration. We like it for Easter, too.
• Use the microwave to ensure the custard doesn't scorch - I'll show you how.
• Learn how to toast pecans for a more delicious flavor. I'll show you how to do that, too!

Picture classic, custardy coconut cream pie but made for todays lifestyle and tastes.

With a pecan praline crunch layer and sweet, cloud-like whipped cream on top, you'll quickly understand why some people call this recipe "coconut praline dream pie."

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

1. Melt the brown sugar and butter together and pour into the bottom of pastry shell.
2. Add the chopped, toasted pecans.
3. Microwave the coconut filling in a large bowl as directed in the instructions below and spoon carefully over the pecan layer.
4. Chill for 4 hours. Cover with whipped cream before serving.

🥫 How to store coconut praline pie

The pie itself can last covered (or stored in an airtight container) in the refrigerator for three to four days. However, homemade whipped cream is only good for about 24 hours in the fridge. After that, it can start to break down.

So, if you think you'll have leftover pie (two words rarely seen together!) you can add a bit of sifted cornstarch or gelatin to the whipping cream when beating it. That will stabilize your whipped cream and extend its storage life to three or four days, too.

📖 Variations

• You can use store-bought pre-baked pie crust or refrigerated crust dough. Alternatively, make your own easy, flaky pie crust.
• A crumb crust would work, too.
• I think pecans taste best in this praline mixture, but for a fun twist, you could use another toasted nut that you prefer.
• Add a pinch of flaky salt to the pecan praline mixture for a sweet, salted caramel taste.
• Drizzle slices of pie with some of the praline syrup (or caramel sauce) and dust them with powdered sugar for an extra pretty plating.
• Make a double batch of the pecan mixture and let it set on parchment paper. Sprinkle with extra coconut flakes for added flavor! After it hardens, you can crumble it over ice cream as a praline topping, or cut and eat as easy, no-bake coconut pecan praline "cookies".
• Use a double-boiler to gently thicken the coconut cream mixture, instead of microwaving it. However, don't let the hot water touch the bottom of your bowl. Keep whisking the cream constantly to avoid burning.

💭 Things to know

Expert Tip: Make sure your mixer whisk(s) and bowl are really cold before beating the cream. I like to pop them into the freezer to chill for a few minutes while I'm prepping the other ingredients.

• If you're making your pie crust from scratch and have a dough border along the top edge of your pie plate, put the dish on a rimmed baking sheet or cookie sheet for easier transport out of the oven.
• You'll want the large pyrex bowl for the filling because you don't want it to boil over.
• Make sure to stir your coconut pie filling every minute, stopping once it's thick enough to coat the back of a spoon.
• If you drag your finger across the custard-coated spoon, the line remaining shouldn't "fill in" super quickly.
• Let it thicken sufficiently, but don't overheat it, either.
• Cool on a wire rack until it's room temperature before covering with plastic wrap and refrigerating.
• If you spray the plastic wrap with no-stick cooking spray before putting it over the pie the filling won't stick to it.
• You can use a 8 oz tub of whipped topping if you'd rather not make homemade whipped cream.
• Someone said that this was too much for their 9 inch pie dish, so I suggest that you use a 10" if you have one. It fits in my deep 9 inch pan just fine.

👩‍🍳 FAQs

📚 Related recipes

• This decadent Old-Fashioned Coconut Pie tastes caramelly and gooey, almost like a pecan pie-but better.
• Chocolate, pecan, coconut, and-oh yeah-no baking required (!!) for this absolutely addictive German Chocolate Pie.
• Another no-bake dessert favorite, this nostalgic Banana Cream Pie is so good, that I wouldn't even mind if it was thrown in my face! Yum.

🍽️ Serve with...

This pie is very rich. It goes well with hearty meals like beef stew. I like to serve a crispy salad and some warm dinner rolls along with it.

📞 The last word

 Let me tell you a little story about this here coconut pie. It was once raffled off in a fund-raiser for over $65.00. Yep. Seriously.

Is it that good?

Yep. Seriously.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Pecan Praline Coconut Pie

4.67 from 6 votes

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This creamy coconut pie has a layer of sweet pecan praline topped with the coconut filling and then covered with whipped cream. Drizzle on a little more praline sauce just before serving. SO good!

Course Dessert

Cuisine American - Vintage

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Chill: 4 hours hours

Total Time: 4 hours hours 25 minutes minutes

Servings:8

Calories:805

Author:Marye Audet-White

Ingredients

• ▢ 1 Pie Crust, 9-inch deep dish or 10-inch crust, baked

Praline Layer

• ▢ ½ cup dark brown sugar
• ▢ ½ cup butter
• ▢ 1 ½ cup chopped pecans, I like to toast them first

Coconut Cream Layer

• ▢ 1 cup sugar
• ▢ 3 tablespoons flour
• ▢ 2 egg yolks
• ▢ 28 ounces evaporated milk
• ▢ salt, pinch
• ▢ 1 cup coconut
• ▢ 2 teaspoon vanilla
• ▢ 2 tablespoons butter

Topping

• ▢ 1 pint heavy cream
• ▢ 4 tablespoons sugar , or to taste

Instructions

Praline

• Melt the brown sugar and butter together over medium-low heat. Stir constantly until the sugar loses it's graininess.
• Quickly pour the mixture into the bottom of the prepared crust, gently spreading to cover.
• Sprinkle with 1 ½ cups chopped pecans.
• Set aside.

Coconut Filling

• Whisk the sugar, flour, egg yolks, salt, and milk together in a large, microwave-safe bowl.
• Add the coconut.
• Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler but guard against scorching.
• Let cool for about 5 minutes and then add the vanilla and butter.
• Pour the mixture over cooled praline layer and chill with a layer of greased plastic wrap over the surface. This works best if you spoon the filling around the edges of the pie first, and then fill in the middle.

Topping

• Just before serving whip a pint of cream with sugar to your taste and place a thick layer over top of the pie. Sprinkle with toasted coconut.

To Toast Pecans

• You don't have to do this step but it does add flavor.
• Bake in a 350-degree oven for 5 to 10 minutes. Stir often to prevent scorching.

Notes

*You can use a double-boiler to gently thicken the coconut cream mixture, instead of microwaving it. However, don't let the hot water touch the bottom of your bowl. Keep whisking the cream constantly to avoid burning.

I like to plate this on a dessert plate drizzled with some of the praline syrup. and then dusted with confectioner's sugar. It just seems to jazz it up a little and make things looks special.

Storage:

The pie itself can last covered (or stored in an airtight container) in the refrigerator for three to four days. However, homemade whipped cream is only good for about 24 hours in the fridge. After that, it can start to break down.

It doesn't freeze well.

Tips:

• Make sure your mixer whisk(s) and bowl are really cold before beating your cream. I like to pop them into the freezer to chill for a few minutes while I'm prepping the other ingredients.
• If you're making your crust from scratch and have a dough border along the top edge of your pie plate, put the dish on a rimmed baking sheet or cookie sheet for easier transport out of the oven.
• Make sure to stir your coconut pie filling every minute, stopping once it's thick enough to coat the back of a spoon.
• If you drag your finger across the custard-coated spoon, the line remaining shouldn't "fill in" super quickly.
• Let it thicken sufficiently, but don't overheat it, either.
• Someone said that this was too much for their 9 inch pie pan, so I suggest that you use a 10" if you have one. It fits in my deep 9 inch pan just fine.

Nutrition Facts

Calories: 805kcal | Carbohydrates: 57g | Protein: 11g | Fat: 62g | Saturated Fat: 32g | Cholesterol: 197mg | Sodium: 262mg | Potassium: 480mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1624IU | Vitamin C: 3mg | Calcium: 332mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published June 17, 2010. Last updated July 19, 2023 for editorial improvements and mroe helpful information.