Eula Mae's Coconut Pecan Pie

5 stars based on 1 vote.
1 ratings
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Ingredients

  • 1 1/2 cups sugar
  • 3 large eggs, beaten
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 (8-ounce) can sweetened flaked coconut
  • 1/2 cup pecan pieces
  • 1 Basic Pie Crust

Preparation

Preheat the oven to 350°F. In a large mixing bowl, combine sugar, eggs, butter, lemon juice, vanilla, coconut, and pecans. Pour mixture into pie crust and bake until lightly golden on top, about 30 minutes. Let cool before slicing.

Makes one 9-inch pie, 6 servings.

"I like something sweet at the end of a meal, so I usually include this pie at luncheons. In fact, I make two or three because someone always wants to take a slice home!" Recipe from "Eula Mae's Cajun Kitchen Cookbook"

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  • Name: Jack McClellan
    Date: January 14th, 2012
    Best pecan pie I have tasted in my 70+ years of eating pecan pie.
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