Traditional pecan pie is a staple at most Thanksgiving Feasts. However, I cannot bring myself to cook with corn syrup, nor eat it! Therefore, With a creamy chess base infused with the surprise ingredient of coconut cream, this pie breaks the mold for pecan pies. It’s still traditionally rich with a thick layer of pecans, but uniquely topped with a heavy handed drizzle of Sea Salt Caramel. It’s a great alternative to the original. Plus, it’s two pies in one…so less baking…right?
By: Bekie A
1/2 cup plus 2 tbsp of brown sugar
1 cup of cream of coconut (canned Thai coconut milk- use the cream at the top, not the watery milk)
1/4 cup whipping cream
2 tbsp butter
2 tsp vanilla
1 tsp lemon juice
2 tbsp Kahlua
1 tbsp cornstarch
1/4 tsp baking powder
Dash of cinnamon
1 tbsp maple syrup
1 1/4 cup of pecans
1 cup of sea salt caramel for topping
Whisk eggs together until frothy. Add in sugars, cream, coconut cream, vanilla, and maple syrup. Whisk or beat until combined. Add in remaining ingredients except the pecans.
Pour into a deep dish pie pan with a prepared crust. See:
Top the filling with the pecans and spread them evenly.
Bake for 20-35 minutes until the pie no longer jiggles in the middle. If pecans begin to brown , cover with foil.