Directions:
- Freeze unbaked pie shell until you are ready to fill it; preheat oven to 350°.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 770.77 Kcal (3227 kJ) | ||
| Calories from fat | 500.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.58g | 86% | |
|---|---|---|---|
| Cholesterol | 110.95mg | 37% | |
| Sodium | 218.19mg | 9% | |
| Potassium | 304.69mg | 6% | |
| Total Carbs | 63.85g | 21% | |
| Sugars | 45.15g | 181% | |
| Dietary Fiber | 4.52g | 18% | |
| Protein | 9.85g | 20% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2.8mg | 16% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 431.68 Kcal (1807 kJ) | ||
| Calories from fat | 280.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.13g | 86% | |
|---|---|---|---|
| Cholesterol | 62.14mg | 37% | |
| Sodium | 122.2mg | 9% | |
| Potassium | 170.65mg | 6% | |
| Total Carbs | 35.76g | 21% | |
| Sugars | 25.29g | 181% | |
| Dietary Fiber | 2.53g | 18% | |
| Protein | 5.52g | 20% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.6mg | 16% | |
| Calcium | 39mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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