This is bad. Not the pie (that’s very good). No, it’s just that this pie is from last Thanksgiving. You see, this time last year, I was in a cooking zone… I mean it was non-stop. I was so busy in the kitchen that I actually made more holiday goodies, than I needed to and I ended up with a few stragglers that never even got a mention here. Like this Orange Coconut Pecan Pie.
Which is a shame, because it’s a wow-zer!!! A standard pecan pie taken to the next level with aromatic orange zest and sweet-chewy coconut.
As you may have heard for the umpteenth time, Scott doesn’t like pumpkin pie, so I don’t make them. He does, however, like pecan — so does my Dad, consequently, when Mom asked me to bring a Thanksgiving dessert, it was an easy choice.
The zest of a Florida orange and a handful of flaked coconut just made it that much more inviting. You can definitely taste the citrus flavor in this pie. It’s not overpowering, but it is noticeable. In a good way. And come on, we live in Florida — tropical flavors like orange and coconut just make sense, right?
I guarantee if this Orange Coconut Pecan Pie ends up on your Thanksgiving dessert table, there won’t be leftovers! And a word of advice — wear your stretch-y pants!
Orange Coconut Pecan Pie
Ingredients
- 1 pie crust
- 5 tablespoons unsalted butter
- 1 1/4 cups light brown sugar packed
- 3/4 cup light corn syrup
- 2 teaspoons vanilla extract
- 1 orange zested
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup coconut
- 2 1/2 cups whole pecans
Instructions
- Arrange oven rack to the center of the oven and preheat oven to 350°.
- Roll out dough on a lightly floured surface until you have a 12" round and transfer to a pie plate. Fit the crust along the bottom and sides of the pan, leaving overhang on the edges. Tuck the overhanging dough under and crimp lightly with the tines of a fork or by pressing the index finger and thumb of one hand into a wedge on the edge of the dough. Press the other index finger against the inside rim of the crust and into that wedge created by the other hand. Repeat all around the pie shell. Use the tines of a fork to prick the bottom of the shell several times. Refrigerate the dough until the you've finished the filling.
- In a medium heavy saucepan, melt the butter and brown sugar, stirring constantly until smooth. Remove from heat and add the corn syrup, vanilla, orange zest and salt. Set aside.
- In a large bowl, beat the eggs until frothy. Add the brown sugar mixture and whisk until smooth. Add the coconut and mix until well combined. Add the pecans and mix thoroughly.
- Lay a sheet of aluminum foil over a baking sheet. Place the pie pan on the aluminum foil. Carefully fill the shell with the pecan mixture and smooth over with a spatula. Bake for 25 minutes, then turn the pan 180° in the oven and cook for another 25 - 35 minutes until filling is set. If the shell starts to get too brown cover the rim with a little aluminum foil.
- Remove from the oven and cool to room temperature. Pie can be baked a day ahead and refrigerated. Bring to room temperature before serving.
Nutrition
More Thanksgiving Desserts:
-
- Harvest Cake
-
- Sweet-Tart Apple Cranberry Pie
-
- Pecan Brickle Pumpkin Blondies
Don’t Forget To “Pin It” For Later!
I was curious do to think you can brown the butter prior to putting in the brown Sugar? I’m in thus brown butter kick, and have seen othe recipes combing brown butter and peacne pie. Also is it worth it to use unsweetened coconut?
That sounds like it would be utterly delicious! Let me know how it comes out — I may stop by for dessert.
Thanks so much!! If I lived next door to you, I would just come by to eat the pie instead of making it! ? Time to go to the grocery store!!
I’ve never made pecan pie but I am going to try this. Can you substitute corn syrup for honey or maple syrup? (Only because I’m tooblazy to go to the store and have honey and maple syrup in my pantry!)
I don’t think you’d get the filling you wanted by substituting honey or maple syrup. Corn syrup has a more neutral flavor whereas honey and maple have pronounced flavors. And I’m uncertain about a 1:1 swap. Corn syrup contains water, I don’t believe honey or syrup do. That may affect the outcome. If you were next door, I’d lend you a cup!
This is my favorite. My aunt always made this for me when I visited her home. 🙂
I just fell in love with this, just love these combinations they are my favourite Orange, coconut and pecans. Looks so delicious. A perfect bake for Christmas right on the table to share.
Pecan pie is my husband’s favorite — and he loved this updated combo!
Though I’ve never made a pecan pie before, this sound as if it would let those not too fond of overly sweet pies in on this dessert. Question: did you use sweetened or unsweetened coconut? Good use for my AZ oranges too!
I used sweetened flaked coconut, but if you prefer a less sweet pie, I would go with unsweetened. Pecan pie by its nature is pretty sweet (hello brown sugar and corn syrup) — but the orange zest cuts it a little.
great share just in time for the holidays!
Well its been sitting in my “drafts” folder since last Thanksgiving. Bout time!
I have to try Pecan Pie! Yours looks delicious, thanks for sharing…
Wait… you’ve never had pecan pie???
This looks and sounds fantabulous! I feel like the citrus would cut the sweetness just a little bit. And as much as I love traditional pecan pie – it can be a little over-the-top sweet.
I agree, Lisa!
First of all I can’t believe you have a recipe from last year! Second of all this looks so good with the coconut. I love pecan pie and would never have thought to add coconut. Can’t wait to try this!
When you live in the tropics, those flavors dominate!
This sounds so yummy with the orange zest and coconut addition 🙂
This looks gorgeous!
I am so loving your use of orange in this pecan pie! My daughter’s favorite ever pie is pecan pie – and she -and I- would be mmm-mmm-mmm-ing with every mouthful of this!
I think its a risk you should take!
I’ve never made a pecan pie before, but I love them! You might just be pushing me over the edge with this one… 😉
They are super easy to make and if you love them, well…
This just looks so so good! I love pecans and the orange would definitely make this a winner!
Thanks – our family really enjoyed it. Hope you do too!
Ha ha glad I’m not the only one who occasionally takes excessive time to blog a recipe!!! Love the addition of orange, bet that cuts through the sweetness beautifully.
Actually, Kavey, you’re right — the citrus makes the pie taste brighter — and less sweet-bomb!
Lisa, this pie looks heavenly. Perfect for upcoming holidays. It’s a keeper 🙂 Thanks for recipe. Sharing this of course 😉 Have a lovely weekend.
Thank you for sharing! Hope you have a wonderful Thanksgiving!
Wowzer it right. I love a good pecan pie and add in coconut and orange zest and it’s a step above any ordinary pecan pie. Perfect for the Thanksgiving table.
Definitely! Thanks, Ali!
I’m SO making this next week!! My dad and hubby both love pecan pie and your 2 ingredient additions sound absolutely perfect!
Thank you, Amanda — please let me know how you like it!
The orange is a great addition to the pecan pie. Very nice, as usual.
I love a little citrus zip — and it really does compliment the flavor of the pie.
Oh em gee. This looks delicious. I probably would give this to my friend to make for our work potluck since i already volunteered to make something else. haha. I just want a bite of this now
Wow this pie is just amazing, love pecans and know my family would go crazy for this:-)
Thanks, Camilla!