Coconut-Pecan Pie Wedges

Coconut-Pecan Pie Wedges

These Coconut-Pecan Pie Wedges are as delicious as they are cute. To make this pie in a regular 9-inch pie plate, skip cutting the dough in step 2.

Coconut-Pecan Pie Wedges
Makes 8 servings
Write a review
  1. ½ (14.1-ounce) package refrigerated piecrusts (1 sheet)
  2. 2 large eggs
  3. ½ cup firmly packed light brown sugar
  4. ⅓ cup light corn syrup
  5. ¼ cup unsalted butter, melted
  6. ½ teaspoon vanilla extract
  7. ½ teaspoon kosher salt
  8. ⅛ teaspoon ground cinnamon
  9. 1 cup chopped pecans
  10. ½ cup sweetened flaked coconut
  1. Preheat oven to 350°.
  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 pan. 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 evenly among wedges.
  4. Bake until crust is golden brown and centers are set, approximately 30 minutes. Let cool in pan. Serve warm or at room temperature.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.