Pie Like You
I like pecan pie. I mean, it took me a long time, and it’s not my first choice—but let’s be honest, it’s pretty darn good. It might be YOUR favorite, I understand.
So I thought I would add a twist, or two, to make it MY favorite.
This award-winning (or at least it will be when you enter it in your family’s pie making contest this Thanksgiving), has all the classic pecan pie elements: brown sugar, eggs, butter and plenty of pecans. I added a little fresh ginger and toasted coconut to intensify the perfection!
I don’t think those are unreasonable twists. And now, THIS pie is my favorite!!!
(Don’t forget the whipped cream…uhm, best part!)
Tip: Make sure you use unsweetened coconut (found at most grocery stores or a health food store). Since pecan pie is inherently sweet already, using sweetened coconut could put it over the top—in maybe a bad way!
This pie gets a little punch from fresh ginger and toasted coconut.
- ½ recipe Perfect Pie Crust
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 2/3 cup light corn syrup
- ¼ cup unsalted butter, melted
- 2½ tsp grated peeled ginger
- ¼ tsp salt
- 1½ cups coarsely chopped pecans, plus halves for top
- 2/3 cup unsweetened coconut, toasted to golden brown
- Sweetened whipped cream
- Heat oven to 350ºF. On a lightly floured surface, roll out pie crust dough into a 12-inch round, pressing edges together if cracking. Fold in half and transfer to a 9-inch pie plate; unfold and gently lift (do not stretch) dough into place. Trim edges to ¼-inch overhang and tuck under just inside pie plate for an edge. Crimp as desired. Prick bottom and sides of dough with a fork about 30 times and freeze until just firm, about 15 min.
- Meanwhile, whisk together sugars, eggs, corn syrup, butter, ginger and salt until combined well. Stir in nuts and coconut; pour into crust. Arrange nut halves over top.
- Bake until set, about 1 hr 10 min. If crust browns too quickly, cover with foil. Let cool completely before serving. Serve with whipped cream.