Love coconut macaroons? You'll love this version in a pie form.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Place pecans in bottom of pie shell.

  • Combine melted butter, coconut, salt, water, flour, sugar, and slightly beaten eggs. Pour filling over pecans in crust.

  • Bake for 45 minutes, or until golden brown. Cool before serving.

Nutrition Facts

503 calories; 4.5 g protein; 59 g carbohydrates; 77 mg cholesterol; 328.4 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2002
I have made this recipe several times for our cafe. When I made it the second time I reduced the amount of butter by half. Customers liked it both ways. Read More
(12)

Most helpful critical review

Rating: 3 stars
04/14/2008
Flavorwise this pie was good though very sweet (I used chocolate chips instead of pecans though so that was a contributing factor to the sweetness). I don't think the cooking time of 45 minutes is enough though. Mine was still quite liquid at 45 minutes. I left it in for 15 more minutes and it seemed fairly set with the extra time but was still a little runny when cut. I liked the edge where it had gotten chewy and firm so for me I think it could bake even longer than an hour until the center looks entirely set.. Read More
(2)
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/29/2002
I have made this recipe several times for our cafe. When I made it the second time I reduced the amount of butter by half. Customers liked it both ways. Read More
(12)
Rating: 5 stars
08/29/2002
I have made this recipe several times for our cafe. When I made it the second time I reduced the amount of butter by half. Customers liked it both ways. Read More
(12)
Rating: 5 stars
03/27/2006
This pie gets raves from everyone who tries it but it needs to cook a little longer than 45 minutes. I use a deep dish frozen pie shell and bake at 325 for 55 minutes then turn the oven off and leave the pie in for 10 minutes. It come out perfect! Read More
(9)
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Rating: 5 stars
04/22/2011
This is my 3rd Easter making this pie and it gets rave reviews. It does have to cook a bit longer...I just keep my eye on it. It is yummy and I always serve it with fresh whipped cream. Great recipe! Read More
(3)
Rating: 3 stars
04/13/2008
Flavorwise this pie was good though very sweet (I used chocolate chips instead of pecans though so that was a contributing factor to the sweetness). I don't think the cooking time of 45 minutes is enough though. Mine was still quite liquid at 45 minutes. I left it in for 15 more minutes and it seemed fairly set with the extra time but was still a little runny when cut. I liked the edge where it had gotten chewy and firm so for me I think it could bake even longer than an hour until the center looks entirely set.. Read More
(2)
Rating: 5 stars
08/31/2007
This pie was really good. It cooked all the way through no problem. I also baked the pie at 325 for 45 min. turned the oven off and left the pie in for an additional 10 min. Along with the pecans I added a few chocolate chips and butterschotch chips! Very good. Read More
(1)
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Rating: 1 stars
01/26/2004
Soupy and inedible. What went wrong? I used a a frozen pie crust defrosted but not prebaked. Is 325 for 45 minutes enough? Read More
(1)
Rating: 4 stars
02/12/2019
This does indeed taste like a macaroon. I made half the recipe in a 6-inch pie pan and still the baking time was insufficient. For me it needed longer in the oven. The recipe is very sweet but still very good. Read More
Rating: 4 stars
06/20/2018
Don't use any pie crust manufacturer other than Pillsbury. I used slightly more coconut and pecans. Read More
Rating: 5 stars
07/18/2011
This is a great pie! I entered it in our fair bake off and I won Grand Champion! Thanks for the great recipe! Read More