Ingredients
– 1 unbaked pie crust (homemade or store-bought)
– 1 cup shredded coconut
– 1 cup chopped pecans
– 1 cup sugar
– 1 tablespoon all-purpose flour
– 1 teaspoon vanilla extract
– 4 large eggs, beaten
– 1/4 cup unsalted butter, melted
Equipment Needed
– 9-inch pie dish
– Mixing bowls
– Whisk
– Rubber spatula
– Measuring cups and spoons
– Oven
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). Then, take your pie crust and fit it snugly into your pie dish, pricking the bottom with a fork to prevent bubbling. I always find this step therapeutic; there’s something satisfying about working with pie crust. In a large mixing bowl, combine the shredded coconut, chopped pecans, sugar, flour, and vanilla. Mix these dry ingredients well until everything is evenly coated. I love the smell of the coconut at this stage—it’s so inviting and sweet! (See the next page below to continue steps…)
