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Coconut Pecan Pie ft. Pecan Pie Crust
- 85 minutes
- 11 ingredients
- Nut Pie Crust
- Easy
- servings
Ingredients
- 1 Diamond of California® Ready to Use Pecan Pie Crust
- 1 cup light corn syrup
- 3 eggs
- 2 egg yolks
- 1 cup light brown sugar
- 1/2 cup organic melted butter
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 cup Diamond of California® Chopped Pecans
- 1 cup sweetened (or unsweetened) flaked coconut
The Steps
- Preheat the oven to 350ºF.
- In a bowl, whisk the corn syrup, eggs, egg yolks, brown sugar, melted butter, cinnamon, salt, and vanilla.
- Stir in the chopped pecans and coconut.
- Pour the filling into the Diamond of California Pecan Pie Crust.
- Bake for 55-60 minutes, until the center reaches 200ºF. The center should bounce back when tapped. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.
- Remove from oven and place on a cooling rack
RECIPE CONTRIBUTED BY CHEF ANNIE LE OF SWEETLE SAN FRANCISCO