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Coconut Pecan “Why Not” Pie with Walnuts and Toffee

Makes a 9” pie
A 17 and Baking original

1 stick cold butter, cut into small pieces
1 ½ cups flour
1 ½ tablespoons sugar
4 tablespoons ice water

2 eggs
½ cup butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 tablespoon flour
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup chopped pecans
½ cup chopped walnuts
1 cup unsweetened coconut flakes
½ cup chocolate toffee bits

Bourbon Whipped Cream

1 cup heavy whipping cream
1 1/2 tablespoons sugar
1 tablespoon bourbon

To make the crust, stir the flour and sugar together in the bowl of a mixer. Use the paddle to beat the
butter in, cutting it until the mixture resembles coarse breadcrumbs (you can also do this in a food
processor or by hand with a pastry blender or fork.) Dribble in the water while stirring the mixture until
the dough clumps. Gently knead a few times until the dough forms a ball. Flatten into a disk, wrap in
plastic wrap, and chill 30 minutes.

Preheat the oven to 350 degrees F. Roll the dough out into a circle and press into a 9″ glass pie pan.
Freeze for half an hour.

To make the filling, lightly beat the eggs in a medium bowl. Stir in the melted butter, which should be
cooled to room temperature. Mix in the sugar, flour, milk, and vanilla extract. Mix the pecans, walnuts,
coconut and toffee bits together in a large bowl, then combine with the egg mixture. Pour into the
unbaked 9” pie crust and top with pretty pecan halves. Bake at 350 degrees F for 15 minutes, then lower
the oven temperature to 300 degrees F and bake for another 55 minutes, or until crust is golden and top
has gently cracked. Cool to room temperature.

To make the bourbon whipped cream, whip the heavy cream by hand or with an electric mixer until soft
peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Gently fold in the
bourbon with a heavy spatula. Refrigerate until using and dollop on the slices of pie.

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