Coconut Pecan Pie

Whenever someone asks me which pie I want from a party buffet, I always say, “A little of each.” If you do the same, this pie is for you! Combining the most delicious aspects of coconut cream pie and pecan pie, our coconut pecan pie is a gooey, tasty, crowd-pleasing dessert.

Adding shredded sweetened coconut gives the pie a delightful texture—just make sure to use sweetened shredded coconut, not flakes. The filling is pretty effortless, and if you use a premade pie crust, the whole combination is even easier. This pecan and coconut pie a great alternative to traditional pecan pie during the holidays. Or, take it to any party or potluck, make it for Pi Day, or serve a sliver after dinner or with morning coffee as a decadent treat.

Coconut Pecan Pie Ingredients

• Pie crust: You could use your favorite brand of premade pie crust, or make pastry for a double pie crust and freeze the extra crust for another time.
• Eggs: It’s always good to use room-temperature eggs when mixing them with other ingredients, especially when melted butter is involved. Cold ingredients can cause the melted butter to harden up.
• Sweeteners: Granulated sugar and light corn syrup combine to make a rich, sticky filling.
• Butter: This recipe contains only a pinch of salt, so you can use salted or unsalted butter. Both would work perfectly.
• Vanilla extract: Because vanilla is a prominent flavor in this pie, use one of the best vanilla extract brands instead of imitation.
• Salt: The recipe calls for only a pinch of salt, but I like to use several pinches since the filling ingredients are pretty sweet.
• Pecans: Pecan halves are showier than pecan pieces on top of a coconut pecan pie.
• Coconut: This coconut pecan pie recipe calls for sweetened shredded coconut, but since the pie is quite sweet, you could use unsweetened shredded coconut.

Directions

Step 1: Prepare the pie crust

Preheat the oven to 350°F. Unroll the pie crust and fit it into a 9-inch pie plate. Trim and flute the edges as desired.

Step 2: Make the filling

In a large bowl, beat the eggs.

Mix in the sugar, corn syrup, butter, vanilla and salt.

Stir in the pecans and coconut.

Pour into the prepared pie crust.

Step 3: Bake and cool

Make a domed cover with foil and use it to cover the pie. Bake for 45 minutes. Uncover the pie and continue baking until the center is almost set but jiggles slightly when shaken, 15 to 20 minutes. Cool on a wire rack.

Coconut Pecan Pie Variations

• Use different nuts: This filling tastes wonderful with pretty much any type of nut. You could use walnuts, slivered almonds, hazelnuts or even macadamia nuts. The latter, in combination with the coconut, gives the pie serious tropical vibes.
• Make it boozy: Brown spirits, especially rum and bourbon, would be a great addition to the pie filling. Stir in a couple of tablespoons of your preferred liquor when you mix the filling ingredients.
• Add chocolate: To make this pie even richer and decadent, add 6 ounces of chopped chocolate or chocolate chips to the filling mixture. You could also sprinkle the chocolate over the top.
• Consider coffee: Mix some espresso powder into the filling to temper the pie’s sweetness. The hint of bitter coffee will help balance the sugary flavors.

How to Store Coconut Pecan Pie

Because of its eggy filling, store pecan and coconut pie in the refrigerator. Wrap it tightly in its original pie dish, or move it piece by piece to another storage container with a tight-fitting lid. It will last up to five days. It’s good cold, room temperature or reheated.

Can you freeze coconut pecan pie?

For longer storage, pop your pecan and coconut pie in the freezer. Just make sure it’s very well wrapped and sealed before you do. It lasts up to three months in the freezer.

Coconut Pecan Pie Tips

Should you toast the coconut for coconut pecan pie?

Lightly toasting the coconut, or the pecans for that matter, will add extra flavor to the pie. Here’s how to toast coconut.

What’s the best way to serve coconut pecan pie?

This coconut pecan pie recipe is nearly perfect, but pretty much all pies are lovely with a dollop of sweetened whipped cream or homemade vanilla ice cream. Serve it with coffee or espresso.