The Easiest Pies Ever: How to Make Both Coconut and Pecan Pies in Minutes

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When I think about the quintessential dessert of Thanksgiving, it would have to be the “pie.” From apple to sweet potato, and all letters in between, everyone has a favorite that they look forward to when the leaves are falling, and families are gathering.

A few years ago, my great aunt Darlene shared a pie recipe with my grandmother that she would make for church gatherings. I became fascinated with the recipe because it was really “pie, two ways.” The recipe was for both coconut and pecan pies that share the same base ingredients, and it was so simple. The base is so easy and delicious that I bet you can expand it into other pie recipes as well.

This multi-“pie” recipe has become a family favorite, and I would love to share it as you prepare your menu for Thanksgiving. Feel free to prepare the base a day or two ahead of time. If you premake the base, don’t add the pecans or coconut until you are ready to place the pie into the shell and bake. I hope that you love these pies as much as our family does!

Easy Coconut and Pecan Pies

3- eggs

1/2 cup of granulated sugar

1/2 cup of white Karo Syrup

1/4 cup of melted butter

1- frozen 9″ pie shell or 8 frozen mini pie shells

For coconut pies- 2 cups of coconut, unsweetened

For pecan pies- 1 cup of pecans

You can also add 1/2 cup of semi-sweet chocolate chips to the pecan or coconut pie for choco-pecan and choco-coconut versions.

Preheat your oven to 325 degrees. Keep your crust frozen until you are about to pour the ingredients into the shell and place the pie in the oven. In a mixing bowl, beat your eggs with a fork. In this recipe, you don’t use a whisk because we are not trying to beat air into the eggs, which would give a different texture to the pie.

Stir in your sugar, corn syrup, and butter.

Add in the coconut or the pecans.

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Pour your coconut or pecan mixture into your shells and bake for one hour.

The center of the pie should be soft. Let the pastries cool completely so that they will hold firm when cutting.

If you choose to completely bake a day or two in advance, cover the cooled pie in Saran Wrap and place it in the refrigerator. Then, on the day that you are ready to serve, take the pie out of the fridge a few hours before you do so that it can reach room temperature.

These decadent pies are perfect for parties, holiday events, and especially your Thanksgiving table. We hope that you love the simplicity and deliciousness of our family recipe. May it become your family recipe as well.

Happy holidays, y’all!

Do you have a simple pie recipe that you would like to share? We would love to hear from you! Please drop us a line in the comment section below!

Are you looking for other easy Thanksgiving recipes? Check out our favorite Pumpkin Fluff and the amazing Orange Balls!