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Classic Coconut-Pecan Pie

"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


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


  • 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.
Nutrition Facts
1 slice: 519 calories, 31g fat (16g saturated fat), 115mg cholesterol, 278mg sodium, 59g carbohydrate (43g sugars, 1g fiber), 5g protein.

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Average Rating:
  • Gratefulincolorado
    Dec 1, 2014

    Easy to make and delicious! My husband wants this pie to be our new holiday tradition! Rich and just the right amount of nuts! Esther

  • BigSekz
    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!

  • ohiostar46
    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.

  • ruthmusic
    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.