Mommy's Kitchen - Recipes From my Texas Kitchen: Coconut Pecan Pie & A Frugal Pie Tip.

Sunday, May 23, 2010

Coconut Pecan Pie & A Frugal Pie Tip.

Good Morning and Happy Sunday. Today I'm sharing a recipe for another one of my favorite pies, Coconut Pecan Pie!!!!   I know every time I post a pie recipe I say that, but you know I'm a sucker for a good pie. I have a weakness for Coconut pie and Pecan pie, and today's recipe has the best of both. 

Coconut Pecan Pie reminds me a little bit of a buttermilk or chess pie but with nuts and coconut. My favorite part of this pie is the crispy crunchy topping. The first time I had this particular pie was years ago at my mother in laws house for Thanksgiving. I had never heard of coconut pecan pie, so I was pretty excited to get a slice. 

Me and pie we go hand in hand. All I can say is this pie had me at the first bite. What a awesome combination of buttermilk, pecans and sweet coconut. When I went to bed later that night I couldn't get that pie out of my head. After everyone went to sleep I got up and sliced me off another piece. 

I couldn't help it,this pie is that good. My mother in law was nice enough to pass on this recipe to me so we can enjoy this wonderful pie at our house.
If you love pecan pie then your going to love coconut pecan pie. Let's get started and make some pie.

Beat first 6 ingredients together. Add the pecans and pour into pie crust. Bake @ 375 for 45 - 55 minutes until a toothpick inserted comes out clean. If the pie starts to brown to quickly you can tent with foil or add a pie guard. 


Here is a great Frugal Pie Tip:About half way through I could see that my pie crust was really starting to get brown. For this problem I use a handy idea that I got from my Ma maw Eaves, she takes a disposable pie plate and cuts out the middle to make a homemade pie guard.

Just invert over a baking pie to prevent the crust from getting to brown. With the middle being cut out the pie can still bake without being having to cover the whole pie.
 

I love this idea because I always have metal pie plated left over from a particular pie. So, instead of throwing them out I just wash them and make pie guards. I love this frugal idea, thank you Ma maw!!!


When the pie is completely done remove the pie guard and cool completely. Let the pie cool a couple hours before serving. I like to prepare my coconut pecan pie in the morning so it has all day to cool and set up.







Coconut Pecan Pie
{mommyskitchen.net}

1/2 - cup real butter, so not substitute
1 ½ - cups sugar
1/2 - cup buttermilk
1 - teaspoon vanilla extract
4- eggs
1 - cup sweetened coconut
3/4- cup pecans, chopped
1 - unbaked deep dish pie crust

Beat first 6 ingredients together. Then add pecans and pour into pie crust. 

Bake at 375 degrees for 45- 55 minutes until toothpick inserted comes out clean. 

If the pie starts to brown to quickly you can tent with foil. 

The top of the pie will be golden brown and crispy. 

Cook's Note: If it browns to quickly then tent with foil or use a pie guard.





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35 comments:

April said... #

This sounds good! What a great change of pace from regular pecan pie.

HoosierHomemade said... #

I love that tip! I've never tried that.Thanks for sharing and thanks for hosting another yummy Potluck Sunday!
~Liz

Hun said... #

Oh man, sounds like my kind of pie! Thanks for the pie guard tip, what a great idea!! I hate fighting with the foil, to cover the crust....

☺lani☺ said... #

Thanks for the tip, I'm really learning from your blogs, thanks! Have a nice week ahead of you!

Mommy's Kitchen said... #

Hi Lani, Taiwan is so far away. Welcome to Mommy's Kitchen. You have a lovely blog and I enjoyed poking around on it this morning. I love asian, filipino and food. I lived in Hawaii for 9 years so I grew up on a wide range of food. My mother is german my father is from the south (alabama) what a combination. my mom remarried and my step father is hispanic. I eat everything LOL.

☺lani☺ said... #

Thanks for dropping by! Nice to know your background. My mom has a Spanish blood (knowing the Spaniards once in the Philippines for hundreds of years). I grew up with my half-sister married to an American and they adopted me, that's where I got my name "Lani" (Hawaiian Name). I've been living in Taiwan for almost 8 years. My hubby lives in Vegas. He cooks better than me and that's embarassing ;), that's the reason I decided to learn cooking! But he's supportive, in fact he bought me an apron from Hawaii last week!(grin)...

Mary at Deep South Dish said... #

Yum Tina! I need to pick up some disposable pie plates - I never remember to buy them. I always use foil around the edges but it'd be much easier to balance a pie plate on top I think. Your granny is smart!

Mommy's Kitchen said... #

Hi Mary, arent the older folks always the smartest. They know how to make anything. I usually buy the pie crust in the freezer section that come in the aluminum pans. Then when I am done with the pie i just save the pie pan. I always fight the foil so this is so much easier.

Lani, I miss Hawaii :( we used to go to the Hawaiian bakery every Sauturday and get Pandesal Rolls. I loved them. I miss the spring rolls, manapuas, pancit, sweet rice cakes, papaya salad and penuche fudge. Oh the memories. I need to start to recreate some of those lovely foods.

Michele said... #

Well, we can sure tell you have a great love affair with coconut by all the desserts you make with it. I like it too and your pie looks delicious!

Rebekah said... #

That is a great tip! The recipe looks great too! I love coconut.

Janice said... #

I love coconut and pecans and this looks so delicious! I have a few parties coming up and may have to give this recipe a try!

Julie M. said... #

You had me at coconut. That looks absolutely divine! I love the idea of the pie guard too. I will definitely have to try that!

Lisa said... #

Great tip! Looks like a delicious pie, too! Thanks :-)

NancyCreative said... #

That pie looks delicious!

Melody said... #

Great tip! I needed that. I get sick of tearing aluminum foil and wrapping it around the edge of the pie tin. Thanks for the great recipe too.

Gabriel said... #

Wow! Another tips for an improve pecan pie. Thanks for this clear presentation of recipe. I will try this soon. Post more!

Megan said... #

Wow, what a Great tip! Looks like a delicious pie, too! Thanks for the share.

kara said... #

oh boy...coconut! I look forward to doing this one. Sounds luscious and easy all at the same time. Thanks for the recipe~

Samantha said... #

Thanks for this clear presentation of recipe. I will try this soon. Post more! Waiting for your next post.

Michelle said... #

This sounds really good, I've made chocolate pecan pie before but not quite the same way and never with coconut. Will definitely be trying this! Thanks!

Kristen said... #

I'm really learning from your blogs, thanks! Have a nice week ahead of you! thanx for sharing with us.

Victoria said... #

oh ..coconut! I look forward to doing this one. Sounds luscious and easy all at the same time. Thanks for the recipe~

Diane said... #

The pie was easy to make. It was good, but not great. When I ask my DH said it was ok. If I make it again, probably use only half of the coconut, and/or pecans.

Lynn said... #

Very ideas I will take in mind your tips, I will bake this in weekends.Thank you

Jane said... #

Wow, The recipe looks great too! I love coconut. thanx for sharing your talent with us.

Katie said... #

Looks so amazing. I made a coconut pie before and it taste really good. I think this is more delicious. Great post!

Kayla said... #

I've never tried that.Thanks for sharing and thanks for hosting another yummy Potluck Sunday! thanx for posting.

Jillian said... #

Someone at work today brought one. I was a little leary, but tried it and it was great. It was like a regular pecan pie, but there was coconut added in. Tasty.

Jean said... #

Absolutely one of my top favorite desserts now! SO easy to make and even easier to eat. I recommend it frozen.

Christy said... #

DELICIOUS! I followed the instructions given by reviewer MSBETTYE. It turned out perfectly. If you choose to toast the coconut and pecans watch them carefully! I had to redo my coconut because I let it scorch a bit.I put this on top of a boxed chocolate cake mix but beacause of this frorsting it tasted home made.

Brittany said... #

This pie was WONDERFUL. I did add some chocolate ships. I had to bake the pie MUCH longer than the recipe calls for. Also you should use a deep dish pie shell.

Tina Butler said... #

I have never added chocolate chips what a different twist. The recipe stated a deep dish pie shell on the ingredient listing. The pie can take anywhere from 45-55 minutes sometimes an hour because everyones oven is different. I am glad you liked it. Keep in mind with pecan pie it continues to cook after you remove it from the oven. It is the same with this pie.

Becky said... #

Wow, I like it too and your pie looks delicious, thanx for posting.

The Better Baker said... #

Pie looks awesome and thanks much for the amazing pie 'tent' hint too....you are a great teacher. Definitely gonna make this pie soon - so glad you shared!

Allison Clark said... #

I love coconut and pecans and this looks so delicious! I have a few parties coming up and may have to give this recipe a try!