There is something about the Fall and Holiday season that allows us to enjoy the guilty pleasure brought by comfort food and yummy dessert. We love pecan pie, and this year, I added a little twist to it and it was absolutely delicious. If you are looking for a quick dessert for Thanksgiving, you must try this coconut bourbon pecan pie. Here is how I make it.
Coconut Bourbon Pecan Pie
1 frozen 9-inch pie shell
1 cup chopped toasted pecans
1 cup unsweetened coconut flakes
1 ½ cups of brown sugar
2 tbsp flour
1 cup buttermilk
½ cup melted butter
2 tbsp bourbon
1 tsp cinnamon
1 tsp nutmeg
Preheat the oven to 350F. Mix together the sugar and the flour in a bowl.
In a large bowl, whisk the eggs.
Add the sugar-flour mixture. Mix until smooth.
Add the buttermilk, the melted butter, and the bourbon.
Then add the pecans, the coconut, the nutmeg, and the cinnamon powder.
Pour the mixture into the pastry shell.
Bake for one hour. Remove from the oven. Let it cool.
Then enjoy it with your favorite ice-cream.