This Toasted Coconut Pecan Pie is so easy to make and the flavor is wonderful. I think this pie would be a great addition to any holiday gathering. You can top it with ice cream or whipped cream but honestly it’s just as good without it. The toasted coconut and toasted pecans really takes this pie to the next level.
Toasted Coconut Pecan Pie Ingredients Needed:
Sweetened Shredded Coconut
Unbaked Pie Crust
You can toast coconut a couple different ways, in the oven or in a skillet. I prefer to do it in a skillet with a little butter. Here is a link to how you can do it.
To toast the pecans, I just put them in an oven on 350 degrees for 8-10 minutes, stirring them half way through. Super simple and it really brings out the flavor in the pecans.
We have always used premade pie crust off and on to save on time but we have recently gotten back into make them from scratch. Are they perfect? NO! We don’t do perfect, we are just regular cooks and we enjoy making our own. Plus.. homemade is always better. Here is the recipe for our homemade pie crust.
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Toasted Coconut Pecan Pie
- 1 cup of brown sugar
- 1 cup of pure maple syrup
- 3 eggs
- 1/2 stick of butter 4 tablespoons, melted
- 2 teaspoons of coconut extract
- 1 1/2 cups of pecan halves
- 1 1/2 cups of sweetened shredded coconut
- 1 9 inch unbaked pie crust
- Toast Coconut and Pecans
- Whisk together sugar, syrup, eggs, butter, and coconut extract.
- Add in pecans and shredded coconut.
- Pour into unbaked pie crust. Bake on 400 for 10 minutes.
- Reduce heat to 350 and cook for 35-40 minutes or until filling is set in the center.
- Let pie cool completely. Serve with ice cream.
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