Coconut Pecan Pie

• Vegetarian

• Refrigerated

  • 2 Egg yolks
  • 3 Eggs

• Condiments

  • 1 cup Karo syrup

• Baking & Spices

  • 1 cup Brown sugar
  • 1/4 tsp Spice islands ground saigon cinnamon
  • 1 tsp Spice islands pure vanilla extract
  • 1/8 tsp Spice islands sea salt

• Nuts & Seeds

  • 1 cup Coconut, sweetened flaked
  • 1 cup Fisher pecan, Halves

• Bread & Baked Goods

  • 1 (9-inch unbaked or frozen** deep-dish pie crust

• Dairy

  • 1/2 cup Butter

Found on tasteandtellblog.com

Description

Ingredients

• 1 cup Karo® Syrup
• 3 eggs
• 2 egg yolks
• 1 cup brown sugar
• ½ cup butter, melted
• ¼ teaspoon Spice Islands® Ground Saigon Cinnamon
• ⅛ teaspoon Spice Islands® Sea Salt
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1 cup chopped Fisher® Pecan halves
• 1 cup sweetened, flaked coconut
• 1 (9-inch) unbaked or frozen deep dish pie crust

Directions

• Preheat the oven to 350ºF.
• In a large bowl, mix the corn syrup, eggs, egg yolks, brown sugar, butter, cinnamon, salt, and vanilla. Stir in the pecans and the coconut. Pour the filling into the pie crust.
• Place the pie on a baking dish and transfer to the center rack of the oven. Bake for 60 to 70 minutes, until the center reaches 200ºF. The center should bounce back when tapped. Let the pie cool for at least 2 hours before serving.