Pecan Coconut Pie Recipe

Pecan Coconut Pie Recipe
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Someone brought this pie to my nephew's wedding, and I just had to get the recipe. It's the best I've ever tasted.

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  • 6-8 Servings
  • Prep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 3 tablespoons butter, melted
  • 3 teaspoons vanilla extract
  • Pinch salt
  • 1-1/2 cups pecan halves
  • 1-1/2 cups flaked coconut
  • 1 unbaked pastry shell (9 inches)

Directions

  • In a large bowl, beat eggs. Beat in the sugar, corn syrup, butter, vanilla and salt. Stir in pecans and coconut. Pour into pastry shell.
  • Make a domed cover with foil. Bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 571 calories, 34 g fat (13 g saturated fat), 96 mg cholesterol, 256 mg sodium, 65 g carbohydrate, 3 g fiber, 6 g protein.

Pecan Coconut Pie published in Country Extra January 2003, p51

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Pecan Coconut Pie Recipe

Pecan Coconut Pie

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