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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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