Cream Of Coconut Pecan Pie - cooking recipe

Ingredients

1 (9 inch) deep dish pie pastry
Filling
3 large eggs
1/2 cup firmly packed light brown sugar
1 cup cream of coconut, well stirred
2 tablespoons unsalted butter, melted
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
1 cup coarsely chopped pecan halves
Garnish
whipped cream

Preparation

Freeze unbaked pie shell until you are ready to fill it; preheat oven to 350\u00b0.
In a bowl, whisk eggs and brown sugar until smooth.
Whisk in cream of coconut, butter, heavy cream, vanilla, and vinegar; stir in the pecans.
Carefully pour into the chilled pie shell; using a fork, gently rake to distribute the nuts evenly.
Place the pie on the center oven rack and bake for 20 minutes, the rotate pie 180 degrees; continue baking until the filling has puffed slightly around the edge and the center is set.
To check, give the pie a quick little nudge; the filling should jiggle, not move in waves, below the nut-crusted top.
Transfer pie to wire rack; let cool thoroughly; cover loosely with tented foil and refrigerate at least 2 hours; serve garnished with whipped cream.