Coconut Pecan Pie & A Frugal Pie Tip.

This Coconut Pecan Pie reminds me of a chess pie with pecans and sweetened coconut added. My favorite part of this pie is the crispy, crunchy topping. 

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}

Ingredients
1/2 - cup (1 stick) real butter, do not substitute

1 ½ - cups sugar

1/2 - cup well shaken buttermilk

1 - teaspoon vanilla extract

4- eggs

1 - cup sweetened coconut

3/4- cup pecans, chopped

1 - unbaked deep dish pie crust

Directions
Beat the first 6 ingredients together. Then fold in pecans and pour into pie crust. 

Bake at 375 degrees (using a pie guard or foil around the crust edge) 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 the pie browns too quickly tent with foil. 

servings: 8