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Coconut Walnut Pie

  • Intermediate
  • 8 servings
  • 1 hr 45 min
Baking Success Or Baking Mess


1 cup Crown® Lily White® Corn Syrup
3 eggs
2 egg yolks
1 cup brown sugar
1/4 cup butter OR margarine, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
1 teaspoon pure vanilla extract
1 cup finely walnut pieces
1 cup flaked coconut
1 (9-inch) unbaked OR frozen deep-dish pie crust


Preheat oven to 350°F.

Mix corn syrup, eggs, egg yolks, sugar, butter, cinnamon, sea salt and vanilla using a spoon. Stir in walnuts and coconut. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness below). Cool for 2 hours on wire rack before serving. For an extra special touch, drizzle with chocolate sauce before serving.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

TOASTED COCONUT VARIATION: Before starting the pie, spread coconut on a baking sheet and toast in 325°F oven until coconut is toasted. Cool.

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