Pecan Coconut Pie Recipe

5 1 1
Pecan Coconut Pie Recipe
Pecan Coconut Pie Recipe photo by Taste of Home
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Pecan Coconut Pie Recipe

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5 1 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
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.
Originally published as Pecan Coconut Pie in Country Extra January 2003, p51

Nutritional Facts

1 piece: 571 calories, 34g fat (13g saturated fat), 96mg cholesterol, 256mg sodium, 65g carbohydrate (43g sugars, 3g fiber), 6g protein.

  • 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)
  1. 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.
  2. 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.
Originally published as Pecan Coconut Pie in Country Extra January 2003, p51

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momee72 User ID: 7455817 123409
Reviewed Oct. 23, 2013

"This is the best pie that I have eaten in a very long time. It is simple to make. Thank you."

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