Coconut Cream Pecan Pie

By á-43751

Shawna

Ingredients

• 1 frozen- 9 inch pie shell
• 3 eggs
• 1/2 c. packed light brown sugar
• 1 c. cream of coconut, well shaken
• 2 T unsalted butter
• 1/4 c. whipping cream
• 1 1/2 tsp. vanilla extract
• 1 tsp. lemon juice
• 1 c. coarsely chopped pecans

Preparation

Step 1

Preheat oven to 350 degrees.
Whisk eggs and brown sugar together until smooth. Add cream of coconut, butter, heavy cream, vanilla, and lemon juice. Stir in pecans.
Pour filling into frozen pie crust and evenly distribute. Bake for 20 minutes, then rotate 180 degrees. Continue to bake for another 20 minutes or until center in no longer jiggly. Let pie cool completely on wire rack and then refrigerate for at least 2 hours before serving.