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Coconut Pecan Pie

Rated as 4.71 out of 5 Stars

"This is a nice change from pecan pie. It is my husband's favorite. Very sweet and rich. If you use a deep dish pie crust, use 1 cup pecans. For a smaller pie crust use 1/2 cup."
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55 m servings 493
Original recipe yields 8 servings (1 9-inch pie)


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  1. Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
  2. Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
  3. Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.

Nutrition Facts

Per Serving: 493 calories; 29.2 55.5 4.9 100 260 Full nutrition

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Read all reviews 7
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Great flavor, a little sloppy but a nice pie overall.

I love the pie!!!!!!!!! Thanks for the recipe it will for sure be a family get together dessert...

A bit sweet but nice texture. This recipe did not fill the deep dish pie crust, but who cares.

This was delicious. Made some subs: used sweetened coconut flakes (it was all I had at the time) and 1/2 cup of sugar rather than full amount. It was plenty sweet enough. Also added some dried ...

It was easy and did turn out to be delicious!!!!

This is the exact pie my mama cooked for Christmas dinner every year for about a billion years. For a coconut-pecan junkie like myself, this is absolute pie heaven! Addressing the "sweetness f...

I only had med eggs so added an extra and used unsweetened coconut but it is VERY sweet. this set up beautifully with the extra egg. We stirred the coconut in and then arranged the nuts on top (...