I forgot to mention that flaked coconut makes a lovely addition to Southern Pecan Pie. You can toast it a bit in the oven on a cookie sheet first, if you want a richer flavor, or just add it as it. I suggest perhaps (of the 1 1/2 C) make about 3/4 pecan halves, and 3/4 C flakes coconut. (I think shredded isn't the ideal texture for the custard, but all up to the baker!) Best,Susan Reishus(Who is off to find out why her paragraphs end up all run together when received in digest).
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