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Pecan Coconut Pie Recipe

Pecan Coconut Pie Recipe

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.
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling YIELD:6-8 servings


  • 3 eggs
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 3 tablespoons butter or margarine, melted
  • 3 teaspoons vanilla extract
  • Pinch salt
  • 1-1/2 cups pecan halves
  • 1-1/2 cups shredded coconut
  • 1 unbaked pastry shell (9 inches)


  • 1. In a mixing bowl, beat eggs. Add the sugar, corn syrup, butter, vanilla and salt; mix well. 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.

Nutritional Facts

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

Reviews for Pecan Coconut Pie

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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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