Toasted Coconut Pecan Pie
Coconut makes a traditional pecan pie even better.
Prep Time: 10 minutes
Bake Time: 50 to 55 minutes
Yield: 8 servings
3 egg slightly beaten
1 cup sugar
1 cup flaked unsweetened coconut, toasted
1 cup Karo® Light Corn Syrup
2 tablespoons butter OR margarine, melted
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust
Preheat oven to 350°F.
Beat eggs slightly in medium bowl. Add sugar, toasted coconut, corn syrup, butter and vanilla. Stir until blended. Stir in pecans.
Pour mixture into pie crust.
Bake 50 to 55 minutes or until filling is set around edge and appears barely set in center. Cool on wire rack.