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! MORE+ LESS-

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


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


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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.

Nutrition Information

No nutrition information available for this recipe

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