Coconut-Pecan Pie Recipe
Coconut-Pecan Pie Recipe photo by Taste of Home

Coconut-Pecan Pie Recipe

Publisher Photo
"I grew up on a farm with lots of pecan trees and have always had plenty of nuts to use," notes Barbara Ann McKenzie of Keytesville, Missouri.
TOTAL TIME: Prep: 5 min. Bake: 45 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Bake: 45 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 3 eggs
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1-1/4 cups flaked coconut
  • 1/2 cup coarsely chopped pecans
  • 1 unbaked pastry shell (9 inches)

Nutritional Facts

1 serving (1 slice) equals 519 calories, 31 g fat (16 g saturated fat), 115 mg cholesterol, 278 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a bowl, beat eggs. Add sugar, butter, lemon juice and vanilla; mix well. Stir in coconut and pecans; pour into pie shell. Bake at 350° for 45-50 minutes or until set. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Coconut-Pecan Pie in Taste of Home October/November 1995, p67

Nutritional Facts

1 serving (1 slice) equals 519 calories, 31 g fat (16 g saturated fat), 115 mg cholesterol, 278 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Coconut-Pecan Pie

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 28, 2013

This an excellent pie recipe and people really enjoy it. I have made a few for friends and they love it. Just me but, I used light brown sugar and it took it to another level and it added a richness that was even better!

MY REVIEW
Reviewed Oct. 23, 2012

I've made this pie since it was first published in Taste of Home. It is a family favorite and I have been asked many times for the recipe.

MY REVIEW
Reviewed Nov. 20, 2010

If you like a pie that is rich and sweet, this is the one for you. It is good, but in small doses. I substituted almonds for the pecans.

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