Coconut-Pecan Pie
Yield
1 piePrep
15 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
butter
or margarine, melted |
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
coconut
flaked |
*
|
| ½ | cup |
pecans
coarsley chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 355 | ml |
sugar
|
|
| 118 | ml |
butter
or margarine, melted |
|
| 1E+1 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
coconut
flaked |
*
|
| 118 | ml |
pecans
coarsley chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
In a mixing bowl, beat eggs.
Add sugar, butter, lemon juice and vanilla; mix well.
Stir in coconut and pecans and pour into pie shell.
Bake at 350℉ (180℃). for 45 to 50 minutes or until set.
Cool completely.
