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.
Pecan Coconut Pie
Pecan Coconut Pie
Prep Time
10 min
Cook Time
1 hour
Yield
8 servings
Ingredients
- 1 sheet refrigerated pie crust
- 3 eggs
- 1 cup sugar
- 1/2 cup light corn syrup
- 3 tablespoons butter, melted
- 1 tablespoon vanilla extract
- Pinch salt
- 1-1/2 cups pecan halves
- 1-1/2 cups sweetened shredded coconut
Directions
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge.
- In a large bowl, beat eggs. Add sugar, corn syrup, butter, vanilla and salt until combined. Stir in pecans and coconut; pour into prepared pie crust.
- Cover pie with foil, tenting to avoid the surface. Bake for 45 minutes; remove foil. Bake until center is just set, 15-20 minutes longer. Cool completely on a wire rack.
Nutrition Facts
1 piece: 571 calories, 34g fat (13g saturated fat), 96mg cholesterol, 256mg sodium, 65g carbohydrate (43g sugars, 3g fiber), 6g protein.
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