Coconut-Pecan Pie

Coconut-Pecan Pie

"'I grew up on a farm with lots of pecan trees and have always had plenty of nuts to use,' notes Barbara Ann McKenzie of Keytesville, Missouri."
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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. In a mixing bowl, beat eggs. Add sugar, butter, lemon juice and vanilla; mix well. Stir in coconut and pecans; pour into pie shell. Bake at 350 degrees F for 45-50 minutes or until set. Cool completely. Store in the refrigerator.

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

Yay Barbara and Yay taste of Home! I loved this recipe and so did my hubby! His favorite cake is My Coconut cake... I made that yesterday for easter... turned out great by the way. Left over c...

Most helpful critical review

This wasn't so good, tasted pretty plain.

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Yay Barbara and Yay taste of Home! I loved this recipe and so did my hubby! His favorite cake is My Coconut cake... I made that yesterday for easter... turned out great by the way. Left over c...

I had this recipe and it was always a holiday favorite. This year I couldn't find it and was pleased to located it online. The only modification is that we always used toasted flaked coconut.

I found this originally in the Oct/Nov 95 issue of Taste of Home magazine and it has been a family favorite since then. Easy to make and wonderful to eat.

Very good...I added a little extra pecans. My husband LOVED it. Thanks for sharing this recipe.

Love this recipe! Made it exactly per the recipe and was enjoyed by all. Will become a regular in my recipe box :)

This wasn't so good, tasted pretty plain.

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