Nana Deane’s Pecan-Coconut Pie Recipe

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Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesThis decadent pie is a combination of two Southern favorites—buttermilk pie and pecan pie.

  • Yield: 8 Servings


  • ½ (14.1-oz) package refrigerated piecrusts
  • 3 large eggs
  • 2 cups sugar
  • ½ cup buttermilk
  • ¼ cup butter, melted and cooled
  • 2 Tbsp all-purpose flour
  • 1 tsp vanilla extract
  • Dash of salt
  • ¾ cup chopped pecans
  • ½ cup sweetened flaked coconut
How to Make It
  1. Preheat oven to 350°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
  2. Whisk together eggs and next 6 ingredients until thoroughly blended. Stir in pecans and coconut. Pour mixture into piecrust.
  3. Bake at 350° on lowest oven rack 50 minutes or until pie is set. Cool on a wire rack 2 hours or until completely cool.

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