This dessert is commonly served during fall holidays in the south as we love our pecans and the huge trees they grow on. As with many of Nana’s recipes, this one did not come to her in this condition. It started out in the family as a coconut macadamia pie, but Nana has altered it into her favorite pecan pie recipe. (Scroll all the way down to see Nana’s instructions for the coconut macadamia pie.) Nana’s also shared her egg custard pie.
If you are planning to make this pie, or any pie, you may want to check out Nana’s pie crust recipe to enhance your homemade dessert . . . or favorite quiche.
- 3 eggs
- 1 cup sugar
- 1 cup light corn syrup
- ¼ cup whipping cream
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- 1 ½ cups pecans
- Slightly beat eggs. Add next 5 ingredients and mix well. Stir in pecans.
- Pour filling into a 9-inch unbaked pie crust. (Don’t forget that Nana has posted her pie crust recipe.)
- Bake at 350 degrees Fahrenheit for 55-60 minutes or until custard is set.
You can make a delicious coconut macadamia pie by omitting pecans and adding 1 cup of coconut and ¾ cup coarsely chopped macadamia nut.