Recipe by LALYC
"This is a nice change from pecan pie. It is my husband's favorite. Very sweet and rich. If you use a deep dish pie crust, use 1 cup pecans. For a smaller pie crust use 1/2 cup."
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1 (9 inch)
unbaked pie crust
1 1/2 cups
3 1/2 ounces
chopped pecans, or as needed
Great flavor, a little sloppy but a nice pie overall.
This is the exact pie my mama cooked for Christmas dinner every year for about a billion years. For a coconut-pecan junkie like myself, this is absolute pie heaven! Addressing the "sweetness factor"... yep, this is one hellafied sweet pie and it's supposed to be lol A little advice: we once tried doubling the recipe to make two pies and it was so over sweet it was scary. Better to make one at a time. And enjoy!
I only had med eggs so added an extra and used unsweetened coconut but it is VERY sweet.
this set up beautifully with the extra egg. We stirred the coconut in and then arranged the nuts on top (3 small to med girls helping with the baking this year)
This will be a family keeper for sure!
going to try adding figs or dates to it next time for a slightly different flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Pecan Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 263
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