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Cream of Coconut Pecan Pie

Cream of Coconut Pecan Pie is just the pecan pie for coconut lovers. Made with cream of coconut and a little shredded coconut, this pie has lots of coconut flavor.
Course Dessert
Cuisine Southern
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8


  • 3 large eggs
  • 1/2 cup packed brown sugar
  • 1 cup cream of coconut, when you open the can, stir well
  • 2 tablespoons melted salted butter
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 1/2 cups roughly chopped pecans
  • 1/2 cup packed sweetened shredded coconut
  • 1 9-inch frozen pie shell


  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together eggs and brown sugar until smooth.
  • Add cream of coconut,  butter, heavy cream, vanilla extract, and lemon juice and whisk until smooth.
  • Stir in pecans and coconut. 
  • Pour into pie crust. Bake for 40 to 45 minutes. Let cool. Refrigerate for at least 4 hours before slicing.