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Coconut Praline Pie


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Rate this recipe 4.8/5 (13 Votes)


  • Praline layer:
  • 1 baked 9″ pie crust
  • 1/2 c dark brown sugar
  • 1/2 c (1 stick) unsalted butter
  • 1 1/2 c chopped pecans, toasted
  • Coconut Layer:
  • 1 c sugar
  • 3 tbs flour
  • 2 egg yolks
  • 2 (14 oz) cans evaporated milk
  • pinch salt
  • 1 c coconut
  • 2 tsp vanilla extract
  • 2 Tbs butter
  • Topping:
  • 1 pint whipping cream
  • 2/3 c powdered sugar
  • 1 tsp vanilla extract
  • Toasted Coconut, garnish


Servings 8
Adapted from


Step 1

Melt brown sugar and butter together, stirring constantly, until sugar loses it’s graininess. Quickly pour into the bottom of the prepared crust, spreading to cover. Sprinkle with chopped pecans. Set aside.

Coconut Layer:
Whisk together sugar, flour, yolks, evaporated milk and salt until well mixed. Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler. Let cool for a bit and stir in coconut, vanilla and butter. Pour over cooled praline layer and chill with a layer of greased plastic wrap over the surface.

Just before serving, whip a pint of cream until soft peaks form. Gradually add powdered sugar and vanilla; beat just until stiff peaks form but do not over beat. Spread topping on pie. Sprinkle with toasted coconut.

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