For Taste



Holiday Honey-Pecan and Coconut Pie	Print this Recipe

2/3 cup butter or margarine, melted (10 2/3 tablespoons)
2/3 cup old-fashioned oats
2/3 cup granulated sugar
2/3 cup sweetened flaked coconut
2/3 cup pecan halves
1/2 cup Burleson’s Pure Honey
2 large eggs, beaten
1 teaspoon vanilla
1/2 teaspoon salt

1 refrigerated pie crust

In medium mixing bowl, stir together all ingredients except crust; set aside. Unroll pie crust, rollout on a floured surface to an 11-inch circle. Place in a 9-inch round pie plate; trim dough edge to 1/2-inch larger than pie plate. Fold under; crimp edge. Pour filling into pie crust. Bake at 375º for 15 minutes; reduce oven temperature to 325º and bake 20 to 25 minutes more or until center is set and golden brown.

You can make your own pie crust by mixing together 1 cup all-purpose flour and 1/2 teaspoon salt. Cut in 1/3 cup shortening. Add 4 to 6 tablespoons cold water, one at a time, stirring just until ball forms. Roll out on floured surface to 1/8-inch thick round, place in pie plate, and trim excess crust.

Holiday Honey-Pecan and Coconut Pie