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.
