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!
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.