Nana Deane's Pecan Coconut Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Adapted from Alton Brown's cookbook Feasting on Asphalt , courtesy of Ray's Dairy Maid, Barton, Arkansas. This is the pie coconut was created for. Cook time does not include cooling time. Ingredients:
10 1/2 ounces sugar |
3 large eggs |
2 ounces unsalted butter, melted and cooled slightly |
4 ounces buttermilk |
3 ounces sweetened flaked coconut |
3 ounces chopped pecans (about 3/4 cup) |
1 tablespoon all-purpose flour |
1 teaspoon vanilla extract |
1 pinch salt |
prebaked 9 inch pie shell |
Directions:
1. Preheat the oven to 350ยบ.
2. In a large mixing bowl, combine the sugar, eggs, butter, buttermilk, coconut, pecans, flour, vanilla, and salt. Pour into the pie crust.
3. Bake for 45 minutes, or until the pie is golden brown and the center is barely set. Let cool for 40-45 minutes before serving.
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