Dexter Mcgowan - Coconut
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La Belle Cuisine - More Pie Recipes

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Mary Margaret's Coconut Pecan Pie

 

 

 

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  Ross Marks - Coconut Trees
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Ross Marks
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Mary Margaret’s Coconut Pecan Pie

2 cups pecan halves
3 eggs
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
1 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.
 

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