Cream Of Coconut Pecan Pie

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A new twist on a southern favorite.

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Steps

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Freeze unbaked pie shell until you are ready to fill it.

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Preheat oven to 350.

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In a bowl , whisk eggs and brown sugar until smooth.

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Whisk in cream of coconut , butter , heavy cream , vanilla , and vinegar.

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Stir in the pecans.

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Carefully pour into the chilled pie shell.

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Using a fork , gently rake to distribute the nuts evenly.

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Place the pie on the center oven rack and bake for 20 minutes , the rotate pie 180 degrees.

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Continue baking until the filling has puffed slightly around the edge and the center is set.

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To check , give the pie a quick little nudge.

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The filling should jiggle , not move in waves , below the nut-crusted top.

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Transfer pie to wire rack.

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Let cool thoroughly.

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Cover loosely with tented foil and refrigerate at least 2 hours.

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Serve garnished with whipped cream.

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Ingredients

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pie pastry, eggs, light brown sugar, cream of coconut, unsalted butter, heavy cream, vanilla extract, distilled white vinegar, pecan halves, whipped cream