Mock Pecan Pie I

Mock Pecan Pie I

6 Reviews 1 Pic
Lynn Swan
Recipe by  Lynn Swan

“This recipe is from the Ruthven, Iowa United Methodist Cookbook, contributed by the late Irene Samek (dietician, minister's wife). As president of the United Methodist Women, I believe I can give permission to print this. We re-issued the cookbook last year and would appreciate the mention!”

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Adjust Servings

Original recipe yields 1 pie



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine eggs, brown sugar, and white sugar. Beat well. Stir in vanilla extract and melted butter or margarine. Mix thoroughly. Fold in oats and coconut. Pour into pie shell.
  3. Bake in preheated oven for 30 minutes. Cool before serving. Top with whipped cream if desired.

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Reviews (6)

Rate This Recipe


This is a very good pie, and does resemble pecan pie in appearance. It is delicious tasting though I don't think I could fool anyone into believing it is pecan pie. My husband is allergic to pecans though and it was a nice substitute that we both could enjoy.



I found this recipe in a church ccokbook and used to make it for my husband and children. They loved it! I lost the book and my home in a fire. So happy to find it again. My sons, now grown, will be so happy. Thank you! If you want nuts...adding walnuts is good.



This recipe was so extremely easy to prepare! Although mine did not taste like a pecan pie, it still has a very yummy flavor!! It did somewhat resemble a pecan pie after being baked. Overall--this is a great recipe to keep in your kitchen. Especially for pre-teens just learning to bake!!

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Amount Per Serving (8 total)

  • Calories
  • 290 cal
  • 15%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 152 mg
  • 6%

Based on a 2,000 calorie diet



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Chocolate Pecan Pie III


next recipe:

Mock Pecan Pie II