PECAN COCONUT PIE RECIPE

Preheat oven to 325 F to toast the pecans and coconut.  You will need a pie tin.

 

INGREDIENTS

 

Crust

2 Cups of Cookies or Graham Crackers

1 Cup Toasted Pecans 

6 T Butter

Filling

1 Cup Toasted Coconuts (3/4 for filling 1/4 C for Topping)

1 Cup Toasted Pecans

3 Cups Half and Half (You can use 1 ½ C Heavy Cream and 1 ½ C Milk)

2 Eggs (Beaten)

¾ Cup Sugar

½ Cup Flour

¼ teaspoon Salt

2 teaspoon Vanilla

2 Tablespoon Butter

 

Topping

Left over Toasted Coconut and Pecans

Small Container of Non Dairy Whipped Topping

 

INSTRUCTIONS

• Toast coconut and pecans at 325 F for 7-9 minutes. Make sure you keep a close eye that they don’t get too brown. You want them brown but not black.

 

Crust 

• Place Graham Crackers or Cookies plus 1 cup of toasted pecans into a bag or blender. (I like the blender because it is faster but you can use a Ziploc bag and rolling pin to crush them.) You want them to be as fine as you can get them. 
• Put them in a pie tin. Add melted butter and combine. 
• Press firmly along the bottom and sides of the pan creating a crust. 
• Put it aside.

 

Filling

• Take the remaining cup of toasted pecans and chop them into medium size pieces. 
• Add them to the toasted coconut. 
• On the stove place half and half, beaten eggs, sugar, flour and salt in a medium size pot. Use a whisk to combine thoroughly. 
• On medium heat, constantly stir mixture until it starts to boil. Keep stirring until it thickens and reaches a pudding texture. 
• Remove from heat. 
• Add vanilla and butter. Stir to combine. 
• Add ¾ of the pecan/coconut mixture and stir. Pour into your prepared pie shell. 
• Chill in the refrigerator for 4 hours.

 

Topping

• After the pie is chilled, top with whipped topping and scatter remaining toasted pecan/coconut concoction on top. 
• It is ready to serve and enjoy.