COCONUT PECAN PIE
MAKES ONE 9-INCH CAKE
1 (9-inch) unbaked pastry shell
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
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.