Pecan Pie with Coconut

Votes: 11

Time: 3 hours.
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 657, total fat 47 G., saturated fats 23 G., proteins 8 G., carbohydrates 54 G., fiber 3 G., cholesterol 139 mg, sodium 355 mg, sugar 36 G.

Classic pecan pie with its soft filling and crunchy nuts is delicious on its own, but a little coconut makes it even more delicious! The pie crust is made with a mixture of shortening and butter, which means the crust will be especially crisp. The filling is topped with coconut cream, coconut flakes, and coconut extract—a perfect complement to the pecans and a tropical twist on your pecan pie. Everyone will love this treat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 1/4 cups of premium flour + extra for working with the dough
1 tbsp. sugar
0.5 tsp salt
2 tbsp. confectionery fat
90 g chilled unsalted butter, cut into pieces
1 large egg yolk
2-4 tbsp. ice water

Filling

1.5 cups chopped pecans
90 g unsalted butter
1 1/4 cups sweet coconut cream for drinks (from a 14-16 oz can)
1/4 cup dark brown sugar
1 tbsp. premium flour
1 teaspoon freshly squeezed lemon juice
0.5 tsp salt
3 large eggs, lightly beaten
0.5 tsp coconut extract
0.5 cup sweet coconut flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, lemon juice, coconut extract, coconut flakes, coconut cream, pecans, eggs

Cooking the dish according to the recipe:

Cake:

Combine the flour, sugar, and salt in a food processor and pulse until evenly distributed. Add the shortening and pulse until the mixture resembles coarse grains.
Add the butter and pulse several times until it reaches the size of peas. Add the egg yolk and 2 tablespoons of ice water, then pulse several times. Press the mixture with your fingers; if it doesn't hold together, add more water, 1 tablespoon at a time.

Place the dough on a piece of plastic wrap, form it into a disk, and wrap it. Refrigerate until completely set, at least 1 hour or overnight.
On a lightly floured surface, roll the dough out to a 12-inch diameter and place it in a 9-inch pie pan. Trim the edges, leaving a 1-inch overhang. Fold any excess dough under and crimp the edges with your fingers.
Place in the freezer until the dough hardens, about 30 minutes.
Meanwhile, position oven racks in the middle and bottom of the oven; preheat oven to 350°F (175°C). Spread 1 cup pecans on a baking sheet, spread them in a single layer, and toast on the middle rack for 8 to 10 minutes; let cool.
Line a pie pan with parchment or foil and fill with pie weights or dried beans. Bake on the bottom rack of the oven until the edges are lightly browned, 20-25 minutes. Remove the parchment and weights and continue baking until the bottom of the crust is golden brown, another 10-15 minutes.
Meanwhile, prepare the filling.:

In a medium saucepan, melt the butter over medium heat and cook, swirling occasionally, until browned, about 8 minutes. Remove from heat and stir in the coconut cream, brown sugar, flour, lemon juice, and salt.
Let cool for 5-10 minutes, then stir in the eggs and coconut extract until fully incorporated.
If the crust has cooled, return it to the oven for a few minutes to reheat. Spread toasted pecans on top of the crust. Pour the filling over it.
Sprinkle the pie with coconut and the remaining 1/2 cup untoasted pecans. Bake on the middle rack of the oven until the filling is set, 35 to 40 minutes (if the crust is browning too quickly, cover it with foil). Transfer to a wire rack to cool completely.