Worthington Farms

Worthington Farms Worthington Farms Worthington Farms

Worthington Farms

Worthington Farms Worthington Farms Worthington Farms
  • Home
  • Shop Now
  • Gift Certificates
  • Shelling Service
  • Recipes
  • Reviews
  • Videos
  • How to Videos
  • About Us
  • Contact Us
  • More
    • Home
    • Shop Now
    • Gift Certificates
    • Shelling Service
    • Recipes
    • Reviews
    • Videos
    • How to Videos
    • About Us
    • Contact Us
  • Sign In
  • Create Account

  • Bookings
  • Orders
  • My Account
  • Signed in as:

  • filler@godaddy.com


  • Bookings
  • Orders
  • My Account
  • Sign out


Signed in as:

filler@godaddy.com

  • Home
  • Shop Now
  • Gift Certificates
  • Shelling Service
  • Recipes
  • Reviews
  • Videos
  • How to Videos
  • About Us
  • Contact Us

Account


  • Bookings
  • Orders
  • My Account
  • Sign out


  • Sign In
  • Bookings
  • 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.

Pecan Coconut Pie
  • 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

This website uses cookies.

We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

DeclineAccept

FREE SHIPPING WITH ALL ORDERS OVER $75

Sign up for our email list to get 10% off your first order. 

Subscribe