PECAN-COCONUT PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size bits. Add the egg yolk and 2 tablespoons ice water, then pulse a few times. Pinch the mixture with your fingers; if it doesn't hold together, add more water, 1 tablespoon at a time. Turn out onto a sheet of plastic wrap, gather into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough into a 12-inch round on a lightly floured surface and ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Tuck the overhanging dough under itself and crimp the edges with your fingers. Freeze until firm, about 30 minutes.
- Meanwhile, position racks in the middle and bottom of the oven; preheat to 350˚ F. Spread 1 cup pecans on a baking sheet and toast on the middle rack until darkened, 8 to 10 minutes; let cool.
- Line the pie crust with parchment or foil and fill with pie weights or dried beans. Bake on the bottom oven rack until the edges of the crust are lightly browned, 20 to 25 minutes. Remove the parchment and weights and continue to bake until the bottom of the crust is golden, 10 to 15 more minutes.
- Meanwhile, make the filling: Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until brown flecks appear, about 8 minutes. Remove from the heat and whisk in the cream of coconut, brown sugar, flour, lemon juice and salt. Let cool to lukewarm, 5 to 10 minutes, then whisk in the eggs and coconut extract until combined.
- If the crust has cooled, return it to the oven for a few minutes to warm through. Scatter the toasted pecans in the crust. Pour in the filling. Top with the shredded coconut and remaining 1/2 cup untoasted pecans. Bake on the middle oven rack until the filling is just set, 35 to 40 minutes (cover loosely with foil if the crust is getting too dark). Transfer to a rack to cool completely.
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Omeni Bright
[email protected]I made this pie for my family and they loved it! The crust was flaky and the filling was creamy and delicious. The coconut added a nice touch of sweetness and flavor. I will definitely be making this pie again!
Rhonda Little
[email protected]This pecan coconut pie is to die for! The crust is flaky and the filling is creamy and flavorful. The coconut adds a nice tropical flavor that makes this pie extra special. I highly recommend this recipe!
Fik Leno
[email protected]I've made this pie several times now, and it's always a hit. The crust is flaky and the filling is creamy and delicious. The coconut adds a nice touch of sweetness and flavor. I highly recommend this recipe!
Keegan Schultz
[email protected]This pecan coconut pie is the perfect dessert for any occasion. It's easy to make, and it always turns out delicious. The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe!
chris dyslin
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved the combination of pecans and coconut. The crust was flaky and the filling was creamy and delicious. I will definitely be making this pie again!
Idriss Nloga
[email protected]This pecan coconut pie was a huge hit at my Thanksgiving dinner. The crust was crispy and the filling was creamy and delicious. The coconut added a nice tropical flavor that everyone loved. I will definitely be making this pie again next year!
Braylon Riquelme
[email protected]I'm a big fan of pecan pie, and this recipe did not disappoint. The crust was perfectly flaky and the filling was rich and creamy. The coconut added a nice touch of sweetness and flavor. I will definitely be making this pie again!
Ayan Baloch
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was creamy and flavorful. I especially liked the addition of coconut, which gave the pie a unique and tropical flavor.
kaynan kaynan
[email protected]I've never been a fan of pecan pie, but this recipe changed my mind. The coconut filling is so creamy and delicious, and the pecans add a nice crunchy texture. I'll definitely be making this pie again!
Leonel Salguero
[email protected]This pecan coconut pie was a bit too sweet for my taste, but my family loved it. The crust was nice and flaky, and the filling was rich and creamy. I think next time I make it, I'll use less sugar.
Robin Rice
[email protected]I've made this pie several times now, and it's always a hit. The filling is so creamy and flavorful, and the coconut adds a nice touch of sweetness. I highly recommend this recipe!
Jimmi Lenguini
[email protected]This was my first time making pecan coconut pie, and it came out amazing! The crust was crispy and the filling was gooey and delicious. I loved the combination of pecans and coconut. I will definitely be making this pie again.
Ariella Archie
[email protected]I'm not usually a fan of coconut, but this pie changed my mind! The coconut flavor was subtle and complemented the pecans perfectly. The pie was also very easy to make, and it looked just as beautiful as it tasted.
Mbu Precious
[email protected]This pecan coconut pie was divine! The crust was flaky and buttery, and the filling was rich and creamy. The coconut added a nice tropical flavor that balanced out the sweetness of the pecans. I followed the recipe exactly and it turned out perfect.