• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 - 9 inch pie shell (raw)
  • 2 tablespoons Butter
  • 1 Cup Light Brown Sugar
  • 3/4 cup Dark Corn syrup
  • 3 Eggs, Well Beaten
  • 1 Teaspoon Vanilla or 1/2 of a scraped Vanilla Bean
  • 1/4 teaspoon Kosher Salt
  • 1 Cup Shredded Coconut
  • 1/2 Cup Pecans, Ground
  • 1/2 Cup Pecan halves, for Decoration


  • Preheat Oven to 250 degrees
  • Cream Butter & Brown Sugar together.
  • Add the Corn Syrup and mix well.
  • Add Eggs, Vanilla & Salt and stir until combined.
  • Fold in the Coconut & the chopped Pecans.
  • Pour into 9 inch shallow pie shell.
  • Place Pecan halves on top of mixture in a design radiating out from the center.
  • Bake in oven for 60 to 70 minutes.
  • If the shell browns too quickly, place thin strips of foil around the edge, although this should not occur due to the low cooking temperature.
  • Remove from oven and let cool to room temperature before cutting, this allows the interior to set.


This is one of my family's favorites; THANKS MOM!

Categories: Dessert  Nuts  Pie 

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