Thursday, June 14, 2012

Coconut Pecan Pie

My husband and I like pecan pie (though he likes it more than I do) and we both love coconut so when I came across this recipe online, I printed it out. It sat in my recipe collection for months and the other day when I was looking for something different to make for dessert, I decided to make this pie. It was great! The filling is a little less sweet and rich than a regular pecan pie and more buttery. The coconut adds a whole new flavor and makes this pie very unique.

3 eggs
1 cup sugar
1/2 cup light corn syrup
3 tablespoons butter, melted
1 tablespoon vanilla
Pinch of salt
1-1/2 cups pecan halves
1-1/2 cups sweetened, flaked coconut
1 9-inch pie crust, unbaked

In a mixing bowl, beat the eggs and then stir in the sugar, corn syrup, butter, vanilla, and salt until smooth.

Stir in the pecans and coconut.

Pour into pie crust. Cover loosely with a dome of aluminum foil. Bake at 350F for 35 minutes. Remove the foil dome. Bake for an additional 15-20 minutes or until knife inserted in the center comes out clean. Cool before cutting.

Note: If you really like coconut, you can add an extra 1/2 cup of flaked coconut. However, you’ll need a deep dish pie crust if you do (or it will overflow).

Linked up with NOBH, WFMW, and WLWW.