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Toasted Coconut-Pecan Pie

toasted coconut-pecan pie Dessert
Toasted Coconut-Pecan Pie
  • Prep 10 min
  • Total 60 min
  • Ingredients 8
  • Servings 8

You'll want to savor every bite of this sweet and chewy pie, the coconut really brings together the flavors!

Updated February 3, 2014
State Fair Pie Competition 2013
Charlotte Rymph
Monterey, Indiana
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

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

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  • 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.
 

No nutrition information available for this recipe

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