1 (9-inch) unbaked pastry shell 3 eggs ½ cup firmly packed light brown sugar 1 cup Coco Lopez® 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 ½ cup flaked coconut to filling. Proceed as above. |