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Toasted Coconut-Pecan Pie

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  • 10 min prep time
  • 60 min total time
  • 8 ingredients
  • 8 servings
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You'll want to savor every bite of this sweet and chewy pie, the coconut really brings together the flavors!

State Fair Pie Competition 2013
Charlotte Rymph
Monterey, Indiana

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
3
eggs, beaten
1 1/2
cups sugar
1/2
cup butter, melted
2
teaspoons lemon juice
1
teaspoon vanilla
1 1/3
cups flaked coconut
1/2
cup coarsely chopped pecans

Steps

  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In medium bowl, beat eggs, sugar, butter, lemon juice and vanilla with whisk until well combined. Stir in coconut and pecans. Pour into crust-lined plate.
  • 3 Bake 45 to 50 minutes or until filling is set. Cool before serving. Store in refrigerator.
  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In medium bowl, beat eggs, sugar, butter, lemon juice and vanilla with whisk until well combined. Stir in coconut and pecans. Pour into crust-lined plate.
  • 3 Bake 45 to 50 minutes or until filling is set. Cool before serving. Store in refrigerator.
 

Nutrition Information

No nutrition information available for this recipe
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