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!
- 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.