Friday, November 10, 2006
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Mary Margaret’s Coconut Pecan Pie
2 cups pecan halves
3/4 cup sugar
3/4 cup dark Karo syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup butter, melted
1 tablespoon unsweetened cocoa powder
1/2 cup flaked coconut
unbaked 9-inch pie shell
Preheat the oven to 350° F.
To toast the pecans, place them in a shallow baking pan or
dish large enough to hold them in a single layer. Bake about 10-15 minutes,
or until they are just golden. Watch carefully to avoid burning. Set aside
to cool. Maintain oven temperature.
In a large mixing bowl combine the eggs, sugar, Karo syrup,
vanilla, and salt. Mix well.
In a small bowl combine the melted butter and cocoa powder.
Stir this into the egg mixture. Add the toasted pecan halves and coconut,
mixing well. Pour the filling into the prepared pie shell. Bake about 50
minutes, or until the filling is set.
Index - Pie Recipe
Basic Pie Crust