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Coconut Pecan Pie


Here's a twist on your regular pecan pie that you might enjoy. Very rich, but very delicious! 

Crust:
1 cup flour
1/2 teaspoon salt
1/3 cup + 2 tablespoons shortening
1/4 cup cold water

Filling:
3 eggs, beaten
1 cup dark brown sugar
1 cup corn syrup
1/3 cup melted butter
1 1/2 teaspoon vanilla
1/2 teaspoon salt
1 cup unsweetened shredded coconut
1 1/2 cups pecans, halved

In small bowl, mix together flour and salt. Cut in shortening until resembles small coarse crumbs. Add half water, mix dough, and then add remaining water and mix until dough forms a ball. Roll out pie dough onto floured surface the size of your pie plate. Transfer to plate and crimp edges. Set aside.



In a medium bowl, combine eggs, brown sugar, corn syrup, melted butter, and salt. Mix well. Add unsweetened coconut and pecans. Pour filling into unbaked pie crust. Bake in preheated 350 degree oven for 45 minutes or until crust is golden and filling is no longer runny. It will continue to stiffen as it cools. Place on wire rack and allow to cool before serving. Serves 8
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