Coconut And Pecan Pie
A rich, sweet coconut and pecan pie with a creamy filling, perfect for holiday gatherings or special occasions, offering a delightful combination of nutty and tropical flavors.
Ingredients
Instructions
- Whip eggs and add sugar, milk, coconut, and pecans.
- Pour the mixture into a pie shell and cover with foil.
- Bake at 350°F for 30 minutes.
- Remove foil and bake for an additional 15 minutes.
- Cover with foil again and bake for another 15 minutes.
- Remove from oven and let cool before serving.
Tips & Substitutions
For an extra texture, consider toasting the pecans before adding them to the mixture. You can substitute the milk with coconut milk for a richer flavor. If you're looking to reduce sugar, you can use a sugar substitute like stevia. Make sure to check the consistency; it should be pourable but not too runny.
Serving Suggestions
Serve the pie chilled or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It pairs beautifully with a cup of coffee or a sweet dessert wine. For a complete meal, consider serving it alongside a fresh salad or a light fruit dish.
Storage & Reheating
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 15-20 seconds or warm in the oven at 300°F for about 10 minutes until heated through. This helps maintain the pie's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut And Pecan Pie contains roughly 431 calories, with 6g protein, 58g carbohydrates, and 21g fat. It is a good source of iron (17% of the Daily Value), calcium (16% of the Daily Value), and protein (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of pecans?
Yes, you can use walnuts or almonds as a substitute for pecans in this recipe. Both will impart a different flavor and texture but will still complement the coconut nicely. Just ensure to chop them to similar sizes for even distribution in the pie.
Is it possible to make this pie dairy-free?
Absolutely! You can replace the milk with coconut milk or any non-dairy milk of your choice. This will keep the pie creamy while making it suitable for those who are lactose intolerant or following a dairy-free diet.
How can I tell when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle but is not liquid. It will continue to firm up as it cools. If the top starts to brown too quickly, you can cover it with foil to prevent burning while the center finishes baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).