Cream Of Coconut Pecan Pie

• 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

1. Freeze unbaked pie shell until you are ready to fill it; preheat oven to 350u0b0.
2. In a bowl, whisk eggs and brown sugar until smooth.
3. Whisk in cream of coconut, butter, heavy cream, vanilla, and vinegar; stir in the pecans.
4. Carefully pour into the chilled pie shell; using a fork, gently rake to distribute the nuts evenly.
5. 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.
6. To check, give the pie a quick little nudge; the filling should jiggle, not move in waves, below the nut-crusted top.
7. Transfer pie to wire rack; let cool thoroughly; cover loosely with tented foil and refrigerate at least 2 hours; serve garnished with whipped cream.

dish pie pastry, filling, eggs, brown sugar, cream of coconut, unsalted butter, heavy cream, vanilla, white vinegar, pecan halves, whipped cream

Taken from www.food.com/recipe/cream-of-coconut-pecan-pie-245917 (may not work)