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Cream of Coconut Pecan Pie

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“A new twist on a southern favorite.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Freeze unbaked pie shell until you are ready to fill it; preheat oven to 350°.
  2. In a bowl, whisk eggs and brown sugar until smooth.
  3. Whisk in cream of coconut, butter, heavy cream, vanilla, and vinegar; stir in the pecans.
  4. Carefully pour into the chilled pie shell; using a fork, gently rake to distribute the nuts evenly.
  5. Place the pie on the center oven rack and bake for 20 minutes, the rotate pie 180 degrees; continue baking until the filling has puffed slightly around the edge and the center is set.
  6. To check, give the pie a quick little nudge; the filling should jiggle, not move in waves, below the nut-crusted top.
  7. Transfer pie to wire rack; let cool thoroughly; cover loosely with tented foil and refrigerate at least 2 hours; serve garnished with whipped cream.

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