Desserts

 

 

COCONUT PECAN PIE

 

MAKES ONE 9-INCH CAKE

 

 

Ingredients

 

1 (9-inch) unbaked pastry shell

3 eggs

½ cup firmly packed light brown sugar

1 cup Coco Lopez ® Cream of Coconut

2 tablespoons margarine or butter, melted

1 tablespoon vanilla extract

1 teaspoon vinegar

1 cup pecan pieces or halves

 

Instructions

 

Place rack in lowest position in oven; preheat oven to 350 degrees F.

In medium bowl, beat eggs. Stir in sugar until well blended. Add remaining

ingredients; mix well. Pour into pastry shell. Bake 30 to 35 minutes or

until center is puffed. Cool. Chill. Garnish as desired. Refrigerate leftovers.

 

Double Coconut Pecan Pie

Add ½ cup flaked coconut to filling. Proceed as above.