• Prep Time: 10 min
  • Cooking Time: 50 min
  • Serves: 8

Toasted Coconut-Pecan Pie

  • Recipe Submitted by on

 Ingredients List

  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 3 eggs, beaten
  • 1 1/2 cups sugar
  • 1/2 cup butter, melted
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 1 1/3 cups flaked coconut
  • 1/2 cup coarsely chopped pecans


1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In medium bowl, beat eggs, sugar, butter, lemon juice and vanilla with whisk until well combined. Stir in coconut and pecans. Pour into crust-lined plate.
3. Bake 45 to 50 minutes or until filling is set. Cool before serving. Store in refrigerator.

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