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.
Gingered Coconut Pecan Pie
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!
Gingered Coconut Pecan Pie
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 teaspoon ginger grated and peeled
- ¼ teaspoon salt
- 1½ cups pecans coarsely chopped plus halves for top
- ⅔ cup unsweetened coconut toasted to golden brown
- Sweetened whipped cream
Instructions
- 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.
Notes
Nutrition
Delicious Pie and Tart Recipes
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe by Tara Bench. Originally published in LHJ Nov 2008. Photography Quentin Bacon. Food Styling Susan Vajaranant. Prop Styling Pamela Duncan Silver
