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How to Make Coconut Pecan Pie


Bake the prefect pecan pie with coconut as a delicious sweet treat with sugar or Splenda. Serve both versions of this tasty holiday treat and make both those on regular diets and those on sugar free diets happy. This pecan pie recipe adds chewy, sweet coconut for a tropical flair.

A stack of coconut pecan pie slices on a plate.

The Southern dessert favorite, pecan pie, offers ample room for delicious variations. Coconut provides one of these delectable ideas, adding a new tropical twist to the pecan pie taste. Coconut adds to the flavor, complementing the nutty sweetness as well as adding a unique texture to the pie filling and topping.

Across the United States, pecan pie serves as a favorite dessert. In the Deep South, it serves as a year-round favorite, while in other regions it provides a fall and winter favorite. Adding coconut to the recipe creates a lush texture and taste ideally suited to summer cookouts and barbeques.

The same recipe works great for Thanksgiving and Christmas dinner since it offers a crunchy nut layer plus a gooey sweet layer nestled in a flaky pastry crust.

You need about an hour and a half to prepare this delicious dessert. Set aside about 45 minutes for the preparation time and an equal amount of time for baking.

Other Flavor Options

Depending on the meal, you might want to add another flavor to the pie such as bourbon or chocolate. One option to add flavor without messing with the typical pie consistency is to use maple syrup rather than corn syrup. You might also add a couple of tablespoons of nut butter such as peanut butter or cashew butter. Sprinkling in cinnamon and/or nutmeg also provides added zing.

The Crust

You have three options for your crust. You can make the standard recipe, a diabetic safe one, or purchase a ready-made crust from the store.
If you are in a hurry or have never crafted a from-scratch crust, do not worry. You can purchase any graham cracker crust at the store. The best choice comes from the pre-made refrigerated pie crust section, but you can use one from the dry shelves in a pinch. Either way, use the deep-dish version of the crust.

Standard Pie Crust Instructions

Ingredients

The set of ingredients for the crust.

  • 1 1/2 cups flour
  • 1/2 stick of cold butter cut into small pieces
  • 1 teaspoon salt
  • One cup of ice water

Step 1: Using a fork, mix the flour and salt. Cut in the butter using a pastry blender until it resembles cornmeal.

The dry ingredients are mixed into one bowl.

Drizzle water into the mix while stirring it. It may only require a 3/4 cup of water, but you may need the full cup.

Step 2: When the mixture sticks together in a  ball, you are done.

The ingredients are then mixed to form a dough.

The flour needs to stick to the dough ball. Once it properly forms, stop handling it so it does not become too tough.

Step 3: Place the dough ball onto a floured surface. Press it into a flat, pancake-like form with your hands.

The dough is placed on a floured surface.

Use a rolling pin to roll the dough flat until measure 14 inches across. Dust flour lightly across the top of the dough and fold it into fourths.

The dough is then flattened with the use of a rolling pin.

Step 4: Spray the pie pan with cooking spray so the pie does not stick.

Lay the pie crust in the pan and unfold it out, covering the outer edge. Flute the edges that face up using a fork. Set the crust aside while you mix the coconut pecan pie filling. You will not pre-bake the pie crust.

Mixing the Standard Coconut Pecan Pie Filling Instructions

Ingredients

The set of ingredients for the pie filling.

  • 1  1/2 cup chopped pecans
  • 1 1/2 cup (sweetened or unsweetened) flaked coconut
  • 2 teaspoons vanilla extract
  • 3 tablespoons melted butter
  • 1 cup of corn syrup
  • 1 cup of sugar
  • 3 eggs
  • Pinch of salt

Step 1: Combine the butter, corn syrup, eggs, sugar, and salt in a large mixing bowl.

The ingredients are mixed into a bowl and whisked.

Whisk together the ingredients using a wire whisk. Blend completely and fluidly.

Add the pecans, coconut, and vanilla, stirring with a wooden spoon until well combined.

Step 2: Add the pie filling to the unbaked pie crust. Simply pour it into the crust, smoothing it out with the wooden spoon.

The filling is poured onto the pie crust.

Cover the pie edges with strips of aluminum foil or a pie shield. This slows the baking on the edges so the pie filling sets properly without the crust edges burning.

Step 3: Bake the pie at 425 F for 45 to 55 minutes.

The pie can come out of the oven when the topmost pecans turn golden brown and the filling sets. The center of the pie will jiggle a bit.

Step 4: Transfer the pie from the oven to a wire baking rack or trivet on the countertop.

A slice of coconut pecan pie.

Allow it to completely cool completely before you slice and serve the dessert.

Diabetic Friendly Crust Instructions

You can make this pie as a sugar-free dessert, too. You need to make the crust from scratch. The ingredients differ from the standard crust.

Ingredients

  • 2 cups shelled, raw pecans
  • ¼ teaspoon salt
  • 2 ½ tablespoons Splenda
  • 1 ½ teaspoons blackstrap molasses
  • 4 tablespoons melted butter
  • 2 tablespoons water

Step 1: Freeze the pecans the night before.

Preheat the oven to 350F.

Step 2: Grind the pecans to a powder using a food processor with an S blade.

Combine the Splenda, molasses, and butter into the pecan powder and blend well. The resulting mixture will appear soft and sticky.

Press this mixture into the bottom and sides of a pie pan prepared with cooking spray.

Step 3: Bake for 18 minutes. Let the crust cool while you mix the filling.

Increase the oven temperature to 425F.

Mixing the Diabetic Friendly Coconut Pecan Pie Filling Instructions

Ingredients

  • 1  1/2 cup chopped pecans
  • 1 1/2 cup unsweetened flaked coconut
  • 2 teaspoons vanilla extract
  • 3 tablespoons melted butter
  • 1 cup of sugar-free corn syrup
  • 1 cup of Splenda
  • 3 eggs
  • Pinch of salt

Step 1: Combine the butter, sugar-free corn syrup, eggs, Splenda, and salt in a large mixing bowl.

Whisk together the ingredients using a wire whisk. Blend completely and fluidly.

Add the pecans, coconut, and vanilla, stirring with a wooden spoon until well combined.

Step 2: Add the pie filling to the unbaked pie crust. Pour it into the crust, smoothing it out with the wooden spoon.

Step 3: Cover the pie edges with strips of aluminum foil or a pie shield.

This slows the baking on the edges so the pie filling sets properly without the crust edges burning. The pie crust merely set during its short pre-bake and you should take the same precautions with the pecan crust as with the standard crust.

Step 4: Bake the pie at 425 F for 45 to 55 minutes.

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