Nana Deane's Pecan-Coconut Pie

Alton Brown Shares a Yummy Southern Dessert

GMA Recipes Dessert
Difficulty: Easy
Cook Time: min

The Food Network's Alton Brown joined Good Morning America to share recipes from his newest book, "Feasting on Asphalt: The River Run."

This book documents his motorcycle ride from New Orleans to Minnesota along the nation's first "highway," the Mississippi River. He and his crew met the people and sampled the food that embody our American road-food heritage.

Here is an amazing Coconut and Pecan Pie, courtesy of Ray's Dairy Made, Burton, Ark.


  • 10 1/2 ounces granulated sugar
  • 3 large whole eggs
  • 2 ounces unsalted butter, melted
  • 4 ounces buttermilk
  • 3 ounces pecans, chopped (approximately 3/4 cup)
  • 1 tablespoon all-purpose flour
  • 3 ounces sweetened coconut flakes
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1 pie crust (pre-baked)
  • Cooking Directions

    Preheat oven to 350 degrees.

    In a large mixing bowl, combine the sugar, eggs, melted butter, buttermilk, coconut, pecans, flour, vanilla and salt.

    Pour this mixture into a 9-inch pre-baked pie crust.

    Bake for 45 minutes or until the pie is golden brown and the center is barely set.

    Cool for 40-45 minutes before serving.

    Recipe Summary

    Main Ingredients: pecans, coconut flakes, butter, eggs, sugar, flour

    Course: Dessert

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