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Ingredients
- 9 inch unbaked pastry shell (see @48779)
- 3 eggs
- 1 c. light corn syrup
- 1/4 c. sugar
- 1/8 tsp. salt
- 2 tbl. softened margarine
- 1 tsp. vanilla
- 1 c. cocktail peanuts
- 1/2 c. flaked coconut
Details
Servings 1
Preparation
Step 1
In large mixer bowl, combine eggs, corn syrup, sugar, salt, margarine and vanilla. Blend well at medium speed. Stir in whole peanuts and coconut.
Pour into unbaked pastry shell. Bake at 375 for 35-45 minutes until crust is golden brown.
Cool thoroughly for several hours. Top with lite non-dairy topping if desired.
The salted peanuts make this less sweet than traditional pecan pie.
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