Coconut Pecan Pie

Coconut Pecan Pie

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"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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55 m servings 493 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
  2. Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
  3. Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.


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Great flavor, a little sloppy but a nice pie overall.

It was easy and did turn out to be delicious!!!!

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 f...

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 (...

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