Coconut Cream Pie VIII Recipe

Ingredients

2 eggs

1 teaspoon baking soda

1/4 teaspoon salt

2/3 cup butter, melted

1/2 cup white sugar

1/4 cup all-purpose flour

1/4 teaspoon vanilla extract

1 cup chopped dried apricots

1/4 cup chopped walnuts

3 tablespoons milk

1/2 cup chopped pecans

Directions

Preheat oven to 375 degrees F (190 degrees C).

Beat eggs in small bowl. Stir in baking soda and salt. Mix thoroughly. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in flour, one at a time, beating well after each pulse. Mix in flour mixture until well blended. Stir in apricot and walnuts. Mix in milk, pecans and pecans. Pour mixture into a 9 inch pie pan.

Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan. Chill and serve.

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Comments

GMSTiDiS writes:

⭐ ⭐ ⭐ ⭐

I give this 5 The whole family really liked this cake. I measured out 1/2 cup of sugar and used the sugar cookie scoop to measure out the amount of sugar. 1/2 cup of finely chopped up Heath candy bar and 1/2 cup of room temperature bourbon. I would have added a whole egg to this but I didn't think it necessary. I will make this again and again!

LuV_2_B_B_C writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this recipe for a Christmas party and it turned out fantastic. I left my butter and chocolate butter at the party and only used a bit of powdered chocolate to mimic the taste of the real thing. I also didn't put the crumble on top like some others requested and it ended up falling off the top. Come party time and it was gone! A really easy and delicious dessert topping. A keeper! Thanks!