State Fair Pie Competition 2013
Monterey, Indiana

Toasted Coconut-Pecan Pie

Creamy coconut, vanilla and pecans make this luscious Indiana State Fair pie a winner.

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  • prep time 10 min
  • total time 60 min
  • ingredients 8
  • servings 8
 

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

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LOCATION

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.

Nutritional information

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