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Pecan Pie Wedges with Coconut

Pecan Pie Wedges With Coconut

Pecan pie, oh my! Your taste buds never had it so good with this sweet, southern dessert. A buttery mix of nutty pecans, coconut, cinnamon and vanilla flavors makes it hard to eat just one slice.


  • 1/2 (14.1-ounce) package refrigerated piecrusts (1 sheet)
  • 2 large eggs
  • 1/2 cup firmly packed light brown sugar1 3 cup light corn syrup
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt1 8 teaspoon ground cinnamon
  • 1 cup chopped pecans
  • 1/2 cup sweetened flaked coconut


  1. Preheat oven to 350°. Adjust rack to lower third of oven.
  2. On a lightly floured work surface, roll pie dough into a 12-inch circle. Using a pizza cutter or knife, cut dough into 8 even triangles. Press triangles into bottom and up sides of a 9-inch cast-iron wedge skillet. Crimp edges as desired.
  3. In a medium bowl, stir together eggs, brown sugar, corn syrup, melted butter, vanilla, salt, and cinnamon until combined. Stir in pecans and coconut. Divide batter among wedges.
  4. Bake until crust is golden brown and centers are set, about 30 minutes. Let cool in pan. Serve warm or at room temperature.