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Toasted Coconut-Pecan Pie

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
Make With
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

  • 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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