COCONUT PECAN PIE
- 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.