This creamy coconut pie has a layer of sweet pecan praline topped with the coconut filling and then covered with whipped cream. Drizzle on a little more praline sauce just before serving. SO good!
Praline
2 Melt the brown sugar and butter together over medium-low heat. Stir constantly until the sugar loses it's graininess.
3 Quickly pour the mixture into the bottom of the prepared crust, gently spreading to cover.
4 Sprinkle with 1 1/2 cups chopped pecans.
5 Set aside.
Coconut Filling
8 Whisk the sugar, flour, egg yolks, salt, and milk together in a large, microwave-safe bowl.
9 Add the coconut.
10 Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler but guard against scorching.
11 Let cool for about 5 minutes and then add the vanilla and butter.
12 Pour the mixture over cooled praline layer and chill with a layer of greased plastic wrap over the surface. This works best if you spoon the filling around the edges of the pie first, and then fill in the middle.
Topping
15 Just before serving whip a pint of cream with sugar to your taste and place a thick layer over top of the pie. Sprinkle with toasted coconut.
To Toast Pecans
16 You don't have to do this step but it does add flavor.
18 Bake in a 350-degree oven for 5 to 10 minutes. Stir often to prevent scorching.
