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Pecan Coconut Pie

Someone brought this pie to my nephew's wedding, and I just had to get the recipe. It's the best I've ever tasted.
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    6-8 servings


  • 3 eggs
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 3 tablespoons butter, melted
  • 3 teaspoons vanilla extract
  • Pinch salt
  • 1-1/2 cups pecan halves
  • 1-1/2 cups sweetened shredded coconut
  • 1 unbaked pastry shell (9 inches)


  • In a large bowl, beat eggs. Beat in the sugar, corn syrup, butter, vanilla and salt. Stir in pecans and coconut. Pour into pastry shell.
  • Make a domed cover with foil. Bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 571 calories, 34g fat (13g saturated fat), 96mg cholesterol, 256mg sodium, 65g carbohydrate (43g sugars, 3g fiber), 6g protein.

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Average Rating:
  • Mike
    Dec 1, 2018

    It should be made with a deep dish pie shell I used a p inch and it was spilling over the edges.

  • momee72
    Oct 23, 2013

    This is the best pie that I have eaten in a very long time. It is simple to make. Thank you.