Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Coconut Pie and Pecan Pie

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Our two favorite pies are these Coconut Pie and Pecan Pies. I am sure you will say the same once you tasted it.

These recipes have been in my family for years. The pecan pie recipe is from my grandmother. The coconut pie recipe is one I developed years ago. Both recipes are set up for regular pie crusts or pie tart shells I buy from the local grocery.

Coconut Pies
Print

Coconut Pies

an image of mini Coconut Pies in store bought pie shells

These recipes have been in my family for years. The coconut pie recipe is one I developed years ago. You can use the regular pie crusts or pie tart shells bought from your local grocery store.

  • Author: EsmeSalon
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 20 servings 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Easy

Ingredients

Units Scale
  • 14-ounce bag of sweetened coconut
  • 3 eggs
  • 2 cups granulated sugar
  • 3/4 stick of butter, melted ( A stick of butter is 8 tablespoons)
  • 112 ounces can evaporate milk
  • 1 teaspoon vanilla extract
  • 2 small pie crusts or 1820 small pie tart shells.

Instructions

  1. Preheat oven to 350F / 180C degrees
  2. Mix all ingredients then add coconut.
  3. Pour evenly into the small pie crusts or into the pie tart shells.
  4. If using pie tart shells stir the mixture as you fill the tarts because the coconut wants to sink to the bottom.
  5. Bake for 25 minutes for regular pie crust, set in the middle, and slightly browned.
  6. For the tarts 20 minutes or again till set in the middle and slightly browned.

Notes

Prepared, tried, and tested by Mona from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

Source: my grandmother, Florine Clark Thomas

Nutrition

  • Serving Size: 1 small pie
  • Calories: 3437
  • Sugar: 463.2 g
  • Sodium: 1041.9 mg
  • Fat: 137.6 g
  • Carbohydrates: 519.8 g
  • Fiber: 5.8 g
  • Protein: 47.7 g
  • Cholesterol: 740.2 mg

Keywords: Coconut, Pie

Tried this recipe?

Give us a shout at _esmesalon on Instagram

Recipe Card powered byTasty Recipes
an image of mini Coconut Pies in store bought pie shells
Coconut Pies
Print

Pecan Pie

an image of 8 small Pecan Pies in store bought mini pie casings

Our two favorite pies are pecan and coconut. These recipes have been in my family for years. The pecan pie recipe is from my grandmother. The coconut pie recipe is one I developed years ago. Both recipes are set up for regular pie crusts or pie tart shells I buy from local grocery

  • Author: EsmeSalon
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 mini pies 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Easy

Ingredients

Units Scale
  • 3 tablespoons butter
  • 1 cup granulated sugar
  • 3 eggs
  • 1 1/2 tablespoons flour
  • 1 cup dark corn syrup
  • 1 1/2 cups pecans, whole if baking regular pie shell and
  • chopped for pie tarts
  • 1 teaspoon vanilla extract
  • 1 unbaked deep dish pie shell or 16 pie tart shells

Instructions

  1. Preheat oven to 450F / 230C degrees
  2. Cream butter and sugar with an electric mixer, add everything but pecans and beat till mixed well.
  3. Stir in pecans and stir with a spoon.
  4. Pour mixture into deep dish pie shell.
  5. If using the pie tart shells keep stirring the mixture as you fill the shells because pecans want to sink to the bottom.
  6. Bake pie at 450F / 230C for 10 minutes, if using pie tarts bake for 7 minutes.
  7. Reduce oven to 350F / 180C degrees and continue to bake the pie for 35-45 minutes until the middle is set.
  8. If the crust is getting too dark lay foil on top.
  9. For the pie tarts continue baking at 350F / 180C for 25-30 minutes until the middle is set.
  10. Again if the crust is too dark lay foil over top.
  11. Because ovens are different I would start watching the pie tarts at 18 minutes.
  12. Don’t get excited when your pecan pie sinks after cooking.
  13. This is normal.

Notes

Prepared, tried, and tested by Mona from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

Source: my grandmother, Florine Clark Thomas

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 223
  • Sugar: 29.3 g
  • Sodium: 34.3 mg
  • Fat: 10.9 g
  • Carbohydrates: 31.7 g
  • Fiber: 1.1 g
  • Protein: 2.3 g
  • Cholesterol: 40.6 mg

Keywords: Pecan, Pie

Tried this recipe?

Give us a shout at _esmesalon on Instagram

Recipe Card powered byTasty Recipes
  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

2 thoughts on “Coconut Pie and Pecan Pie”

Leave a Comment