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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I grew up on a farm with lots of pecan trees and have always had plenty of nuts to use, notes Barbara Ann McKenzie of Keytesville, Missouri. Ingredients:
3 eggs |
1-1/2 cups sugar |
1/2 cup butter, melted |
2 teaspoons lemon juice |
1 teaspoon vanilla extract |
1-1/4 cups flaked coconut |
1/2 cup coarsely chopped pecans |
1 unbaked pastry shell (9 inches) |
Directions:
1. In a bowl, beat eggs. Add sugar, butter, lemon juice and vanilla; mix well. Stir in coconut and pecans; pour into pie shell. Bake at 350° for 45-50 minutes or until set. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
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