Coconut Pecan Pie
(Makes one 9-inch pie) 1 (9-inch) unbaked pastry shell 3 eggs 1/2 cup firmly packed light brown sugar 1 cup Coco Lopez(r) Cream of Coconut 2 tablespoons margarine or butter, melted 1 tablespoon vanilla extract 1 teaspoon vinegar 1 cup pecan pieces or halves Place rack in lowest position in oven; preheat oven to 350°. In medium bowl, beat eggs. Stir in sugar until well blended. Add remaining ingredients; mix well. Pour into pastry shell. Bake 30 to 35 minutes or until center is puffed. Cool. Chill. Garnish as desired. Refrigerate leftovers. Double Coconut Pecan Pie: Add 1/2 cup flaked coconut to filling. Proceed as above. Source: Coco Lopez Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
