The Must-Have Pie for Thanksgiving

Thanksgiving is around the corner and that makes me think of PIES!  I love to bake pies and I love to eat pies! I made this Coconut Pecan Pie a few years ago and it’s now part of our Thanksgiving. This is a great addition to your traditional pumpkin and pecan pies – in fact, this pie is the first one to go at our house! Added bonus? This is an incredibly easy pie to put together. If a delicious coconut macaroon and a your best pecan pie (CLICK HERE) had a baby, well, this could very well be the result!

Coconut Pecan Pie

3 eggs

1 1/2 cups white sugar

1/2 cup butter, melted

2 teaspoons lemon juice

1 teaspoon vanilla

1 1/4 cup coconut

1/2 cup chopped pecans

1 unbaked pastry shell (9″)  

Beat eggs in a mixing bowl. Add sugar, butter, lemon juice and vanilla and mix well.  Stir in coconut and pecans. Pour mixture into unbaked pie shell. Bake 350 degrees for 45 – 50 minutes. Cool completely before cutting. You can go crazy and add whipped cream or ice cream, but it really doesn’t need a thing. If there’s any left, store it in the refrigerator.