How to Make Coconut Pecan Pie – A Sweet and Crunchy Treat
Coconut pecan pie holds a special place in my heart, reminding me of family gatherings during the holidays. The aroma of the pie baking in the oven would fill our home, drawing everyone into the kitchen, eager to taste this delightful dessert. It’s a recipe that has been passed down through generations, each adding their own twist, but the essence remains the same: a sweet, crunchy treat that brings people together.
What Makes It Special
This coconut pecan pie stands out for several reasons:
- Texture Contrast: The combination of creamy coconut and crunchy pecans creates a delightful texture that keeps every bite interesting.
- Flavor Harmony: The rich sweetness of the coconut pairs beautifully with the nutty flavor of pecans, making it a perfect balance of flavors.
- Easy to Make: With simple ingredients and straightforward steps, this pie is accessible for bakers of all skill levels.
- Versatile Dessert: Whether it’s a holiday feast or a casual dinner, this pie fits any occasion, making it a beloved staple.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 8
- 1 pre-made pie crust
- 1 cup shredded coconut
- 1 cup chopped pecans
- 3 large eggs
- 1 cup corn syrup
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Step-by-Step Instructions
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Preheat your oven to 350°F (175°C).
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In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until well combined.
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Stir in the shredded coconut and chopped pecans until evenly distributed.
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Pour the mixture into the pre-made pie crust, spreading it evenly.
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Bake in the preheated oven for 45 minutes, or until the filling is set and the top is golden brown.
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Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
My Pro Tips
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For an extra layer of flavor, toast the pecans in a dry skillet for a few minutes before adding them to the filling.
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If you prefer a sweeter pie, feel free to add an additional 1/4 cup of brown sugar.
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Top with whipped cream or a scoop of vanilla ice cream for a decadent treat!
What to Serve With It
- Fresh whipped cream
- Vanilla ice cream
- Hot coffee or tea
- Fruit salad for a refreshing contrast
FAQs
Q: Can I use fresh coconut instead of shredded coconut?
A: Yes, fresh coconut can be used, but make sure to finely chop it to ensure even distribution in the pie.
Q: How do I store leftovers?
A: Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
The Heart of the Dish
This coconut pecan pie is more than just a dessert; it’s a symbol of love and togetherness. Each bite is a reminder of laughter shared around the table and the warmth of family traditions. I hope this recipe brings as much joy to your home as it has to mine.
Your Turn
Now it’s your turn to create this delightful coconut pecan pie! I encourage you to try it out, make it your own, and share your experiences. Whether you stick to the classic recipe or add your unique twist, I can’t wait to hear how it turns out!
How to Make Coconut Pecan Pie – A Sweet and Crunchy Treat
Ingredients
- 1 pre-made pie crust
- 3 large eggs
- 1 cup corn syrup
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
- Fresh whipped cream
- Vanilla ice cream
- Hot coffee or tea
- Fruit salad for a refreshing contrast
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until well combined.
- Stir in the shredded coconut and chopped pecans until evenly distributed.
- Pour the mixture into the pre-made pie crust, spreading it evenly.
- Bake in the preheated oven for 45 minutes, or until the filling is set and the top is golden brown.
- Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Nutrition Information
