Cream of Coconut Pecan Pie is a delightful tropical twist on a Thanksgiving classic. The coconut adds a bright, buttery flavor that transforms a familiar pecan pie into something exciting and new.
Unofficial Pie Week may be over, but I’ll keep sharing pie recipes through the season—just in time for Thanksgiving, which always seems to arrive sooner than expected.
This pie wasn’t born from a tropical vacation (yet!), but from a craving for something coconut-forward and cozy. If only a beach trip were that easy—until then, this pie brings the tropics to your table.
Coconut and pecans pair beautifully: they already shine together in German chocolate cake, so it makes perfect sense to combine them in a pie. The result is rich, nutty, and irresistibly coconutty.
Traditional pecan pie uses corn syrup for its filling, but this version replaces it with cream of coconut. Important note: cream of coconut and coconut milk are not the same. Cream of coconut is thick and sweet—often found near mixers or in the alcohol aisle for pina coladas—while coconut milk is thinner and not an appropriate substitute. Make sure you use cream of coconut for the right texture and sweetness.
To intensify the coconut flavor, this pie includes a touch of coconut extract and sweetened shredded coconut folded into the filling, plus toasted coconut sprinkled on top. The result is a luscious, nutty pie that tastes like a beachside treat without leaving the kitchen.
Cream of Coconut Pecan Pie—welcome to a little slice of paradise.
Print Recipe
Cream of Coconut Pecan Pie
Ingredients
- One 9″ frozen deep dish pie crust
- 6 Tbsp unsalted butter
- 1¼ cups cream of coconut
- 1/2 cup light brown sugar
- 1 Tbsp all-purpose flour
- 1/2 tsp salt
- 3 large eggs lightly beaten
- 1/2 tsp coconut extract
- 1 cup sweetened shredded coconut divided
- 1½ cups chopped pecans
Instructions
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Preheat the oven to 350°F. Place the frozen pie crust on a rimmed baking sheet to catch any spills and set aside.
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Make the filling: In a medium saucepan over medium heat, melt the butter and cook until small brown flecks form and the butter smells nutty. This happens quickly, so watch closely. Remove from heat and whisk in the cream of coconut, brown sugar, flour, and salt. Let the mixture cool for 5–10 minutes.
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Whisk the lightly beaten eggs and coconut extract into the slightly cooled butter mixture until combined. Fold in the chopped pecans and 1/2 cup of the shredded coconut. Pour into the prepared pie crust.
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Bake for 35–40 minutes, or until the center is set and no longer glossy. If the top browns too quickly, tent loosely with foil. Cool completely, then refrigerate for about 2 hours to firm up before slicing.
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To serve: Toast the remaining 1/2 cup shredded coconut in a small dry skillet over medium-low heat, stirring until golden and fragrant. Top each slice with whipped cream and toasted coconut.
Notes
Buttery, nutty, and coconut-forward, this pie is a tropical take on a classic that’s likely to become a new family favorite.
Have a super sweet day!
xo, Hayley