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.
Ingredients
- 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
Directions
- Preheat oven to 350°. Adjust rack to lower third of oven.
- 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.
- 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.
- Bake until crust is golden brown and centers are set, about 30 minutes. Let cool in pan. Serve warm or at room temperature.
