Cream of Coconut Pecan Pie

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/2 cup Brown sugar, packed light
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Cream of coconut
  • 1 cup Pecans

• Bread & Baked Goods

  • 1 9 inch pie shell, frozen

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Whipping cream

Found on dangerously-delicious.com

Description

Ingredients

• 1 frozen- 9 inch pie shell
• 3 eggs
• 1/2 C packed light brown sugar
• 1 C cream of coconut, well shaken (find it next to ingredients to make mixed drinks)
• 2 T unsalted butter
• 1/4 C whipping cream
• 1 1/2 tsp vanilla extract
• 1 tsp lemon juice
• 1 C coarsely chopped pecans

Directions

• Preheat oven to 350 degrees.
• Whisk eggs and brown sugar together until smooth. Add cream of coconut, butter, heavy cream, vanilla, and lemon juice. Stir in pecans.
• Pour filling into frozen pie crust and evenly distribute. Bake for 20 minutes, then rotate 180 degrees. Continue to bake for another 20 minutes or until center in no longer jiggly. Let pie cool completely on wire rack and then refrigerate for at least 2 hours before serving.