A twist on the classic! This pecan pie has a taste of the tropics with bright orange and sweet, chewy coconut!
Keyword coconut, orange, pecan, thanksgiving
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
1 1/4cupslight brown sugarpacked
3/4cuplight corn syrup
2 1/2cupswhole 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.