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Coconut Pecan Pie

Coconut Pecan Pie

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LALYC

This is a nice change from pecan pie. It is my husband's favorite. Very sweet and rich. If you use a deep dish pie crust, use 1 cup pecans. For a smaller pie crust use 1/2 cup.

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Nutrition

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  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
  2. Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
  3. Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.
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Reviews

SunnyDaysNora
6
12/2/2013

Great flavor, a little sloppy but a nice pie overall.

whoopeegirl
0
12/10/2014

This is the exact pie my mama cooked for Christmas dinner every year for about a billion years. For a coconut-pecan junkie like myself, this is absolute pie heaven! Addressing the "sweetness factor"... yep, this is one hellafied sweet pie and it's supposed to be lol A little advice: we once tried doubling the recipe to make two pies and it was so over sweet it was scary. Better to make one at a time. And enjoy!

TIMSDANNI
0
11/24/2014

I only had med eggs so added an extra and used unsweetened coconut but it is VERY sweet. this set up beautifully with the extra egg. We stirred the coconut in and then arranged the nuts on top (3 small to med girls helping with the baking this year) This will be a family keeper for sure! going to try adding figs or dates to it next time for a slightly different flavor.