This is a nice change from pecan pie. It is my husband's favorite. Very sweet and rich. If you use a deep dish pie crust, use 1 cup pecans. For a smaller pie crust use 1/2 cup.
Ingredients
- unbaked pie crust: 1 piece (9 inch)
- butter: 0.5 cup (melted)
- eggs: 3 piece
- lemon juice: 2 tsp
- vanilla extract: 1 tsp
- ½ cups white sugar: 1 piece
- ½ ounces flaked coconut: 3 piece
- pecans: 0.5 cup (or as needed, chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
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Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
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Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.
