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Pecan Coconut Pie

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Total Time
Prep: 10 min. Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Dorothy Genovese, Chandler, Arizona

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 26, 2022

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.

Test Kitchen Approved

Pecan Coconut Pie

1 review
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
  • 3 teaspoons vanilla extract
  • Pinch salt
  • 1-1/2 cups pecan halves
  • 1-1/2 cups sweetened shredded coconut
Text Ingredients

Directions

  1. Preheat oven to 350°. Unroll pie crust and fit into 9-in. pie plate; trim and flute edges as desired. In a large bowl, beat eggs. Beat in the sugar, corn syrup, butter, vanilla and salt. Stir in pecans and coconut. Pour into prepared pie crust.
  2. Make a domed cover with foil; cover pie. Bake for 45 minutes. Uncover pie; bake until a center of pie is almost set but still giggles slightly when shaken, 15-20 minutes. Cool 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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