Worthington Farms

Worthington Farms Worthington Farms Worthington Farms

Worthington Farms

Worthington Farms Worthington Farms Worthington Farms
  • Home
  • Shop Now
  • Recipes
  • Reviews
  • Videos
  • How to Videos
  • About Us
  • Contact Us
    • Home
    • Shop Now
    • Recipes
    • Reviews
    • Videos
    • How to Videos
    • About Us
    • Contact Us
  • Sign In
  • Create Account

  • Orders
  • My Account
  • Signed in as:

  • filler@godaddy.com


  • Orders
  • My Account
  • Sign out


Signed in as:

filler@godaddy.com

  • Home
  • Shop Now
  • Recipes
  • Reviews
  • Videos
  • How to Videos
  • About Us
  • Contact Us

Account


  • Orders
  • My Account
  • Sign out


  • Sign In
  • Orders
  • My Account

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.

image761
  • Home
  • Shop Now
  • Recipes
  • Reviews
  • How to Videos
  • About Us
  • Contact Us

Worthington Pecan Farm

Mesilla Park, New Mexico

575-415-3344

Copyright © 2020 Worthington Pecan Farm - All Rights Reserved.

Powered by GoDaddy Website Builder