Coconut Pecan Pie

Coconut pecan pie is a rich pie enhanced with toasted pecans and toasted coconut. This is the perfect recipe for small parties and get together's. Serves 10-12 small pieces. Goes well with ice cream and coffee.

Ingredients -

2/3 cup Sugar
1/3 cup Butter, soft
1 cup Dark Corn Syrup
1/2 teaspoon Salt
3 large Eggs
1/2 cup Toasted Coconut
1 1/2 cup Toasted Pecans, chopped
1 (9 inch) Unbaked Pie Shell

Preparation:

1. Preheat oven to 375 F.

2. Beat sugar, butter, corn syrup, salt and eggs in medium bowl with whisk until well blended.

3. Add pecans and coconut.

4. Pour pecan pie mixture into prepared pie shell

5. Bake 40 to 50 minutes. Center will be soft, but will set when cooling.

Variations and Recipe Ideas:

Serve with macadamia nut ice cream.

Cooking Tip

Toasting Coconut

Preheat oven to 350 F. Spread sweetened, shredded coconut on baking sheet. Bake, moving coconut around every half minute, until coconut dries and toasts to a golden brown. 3-4 minutes total baking time.

Cooking Tip

Pecan Storage

When storing pecans in the refrigerator, use a jar or other airtight container.