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I make all the desserts for Christmas dinner when our family gets together at Mom's. This is my favorite recipe which combines both pecans and coconut for a delightfully rich dessert!
TOTAL TIME: Prep: 35 min. Cook: 60 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Cook: 60 min.
MAKES: 8 servings


  • 1/2 cup shredded coconut
  • 1 cup pecan halves
  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 1-1/2 cup light corn syrup
  • 3 eggs (beaten lightly)
  • 1 tsp vanilla
  • Dash of salt


  1. In saucepan, combine corn syrup, sugar and butter; bring to boil. Boil gently, uncovered 5 minutes. Stir occasionally. Remove from heat and cool slightly. Prepare pie shell.
  2. Pie Crust
  3. 2 cups all-purpose flour
  4. 1/2 tsp salt
  5. 1/2 cup vegetable oil
  6. 1/2 tsp vinegar
  7. 6 T cold water
  8. Combine just until moistened. Divide into two balls. Roll between wax paper (Makes 2 single 9” pie crusts or 1 double crust.) Roll one to fit 9" pie pan and refrigerate other one for use later.
  9. Spread coconut on bottom of unbaked 9” pie shell. Arrange pecans on top of coconut. Combine eggs, vanilla and salt; pour cool syrup mixture into eggs. Mix well. Carefully pour over nuts. Bake at 375 F for 30-35 minutes Yield: serves 8
Notes: The pie crust is so flaky and doesn't get soggy.

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