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
- 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
- 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.
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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
Valerie Thiel says
Pecan pie IS my favorite and, as usual, I'll be using it along with my other favorite Tara Thanksgiving recipes next week. LOVE that you're doing this blog!
Oh awesome Val! I hope you love it!
Dallin Inouye says
Read at your own risk: I tend to ramble.
Last year for Thanksgiving and Christmas I made a cranberry pecan pie that my mother really liked - so much so that she requested I make it again this year. As much as for the taste of it, she liked the pie because Mom cares about how her food looks. The cranberries added a bit of tartness to cut through the sweet and festive color to cut through the monochrome.
It is my lot in life that I have restless hands and I am always tinkering. While I am eager to please my fan base of one person (thanks Mom), I also want to try on a new shirt, so to speak. So, as a trial run for Thanksgiving, I took your recipe and threw cranberries in it. Everybody wins. I think it worked, but I have to run it past the family! It's why I try things on for size before taking them to the table. Ginger + cranberry + coconut works for me. Apologies if I have corrupted your efforts at global recipe domination.
Thanks for sharing!
P.S., I think I still need to work on my crust. This one was a bit tougher than the last.
Dallin that's awesome! Such a great idea. How many cranberries did you add? Was there any adjustment to the baking time? Do share!!
And one of the reasons you get a tough crust with my recipe is too much liquid. That may or may not have been the issue with yours, but perhaps it was a factor.
Mary Bench says
Pecan pie is a staple at our house! Must try this one!
Adding the ginger to this pecan pie is my favorite thing about this recipe! It's such a nice surprise and unexpected, but goes so well with the carmely goodness of this old favorite!
I made this in smaller pie tins (about 6 inch) and oh my goodness. Delicious! Highly recommend.
Tara Teaspoon says
Hi Mitch, I'm trilled to hear you enjoyed this pie as much as I do and that you tried the smaller tins! Thank you for taking the time to let me know how it went! Tara