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 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!
A twist on the classic! This pecan pie has a taste of the tropics with bright orange and sweet, chewy coconut!
- 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
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.
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