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Coconut Pecan Pie

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  • 1 stick butter
  • 1 cup granulated sugar
  • 1 cup Angel Flake coconut
  • 2 eggs, beaten
  • 3/4 cup chopped pecans
  • 1 unbaked 9-inch pie shell
  • 1/2 cup pecan halves for topping


Preheat oven to 350ºF. Combine the first five ingredients together in a pan over moderate heat, stirring until well-combined. Pour into uncooked pie shell. Arrange whole pecan halves on top. Bake for 40 minutes. Serve with a dollop of whipping cream or vanilla ice cream.

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