Search thousands of recipes reviewed by home cooks like you.

Coconut Pecan Pie

Coconut Pecan Pie

  • Prep

  • Cook

  • Ready In

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SunnyDaysNora
6
12/2/2013

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

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.