Gingered Coconut Pecan Pie

Pie like you Gingered Coconut Pecan Pie! With tender coconut, crunchy nuts and a ginger caramel filling, this pie is a holiday staple.

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!

5 from 1 vote

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Gingered Coconut Pecan Pie

Work Time

20 mins

Cook Time

1 hr 25 mins

Total Time

3 hrs 30 mins

 

This pie gets a little punch from fresh ginger and toasted coconut.

Course: Dessert

Cuisine: American

Keyword: Gingered coconut pecan pie, Pecan pie

Yield: 8 servings

Calories: 487 kcal

Ingredients

• ½ recipe Perfect Pie Crust
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 4 large eggs
• ⅔ cup light corn syrup
• ¼ cup unsalted butter melted
• 2½ tsp ginger grated and peeled
• ¼ tsp salt
• 1½ cups pecans coarsely chopped plus halves for top
• ⅔ cup unsweetened coconut toasted to golden brown
• Sweetened whipped cream

Instructions

1. 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.
2. 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.
3. 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.

Recipe Notes

Pecan pie for breakfast is always a good option - if, that is, there is any left from dinner!

Nutrition Facts

Gingered Coconut Pecan Pie

Amount Per Serving

Calories 487 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 9g 45%

Cholesterol 97mg 32%

Sodium 129mg 5%

Potassium 163mg 5%

Total Carbohydrates 64g 21%

Dietary Fiber 2g 8%

Sugars 61g

Protein 5g 10%

Vitamin A 6.1%

Vitamin C 0.4%

Calcium 4.4%

Iron 6.6%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe by Tara Bench
Originally published in
Ladies’ Home Journal Nov 2008
Photography Quentin Bacon
Food Styling Susan Vajaranant
Prop Styling Pamela Duncan Silver