This recipe is perfect for your Thanksgiving table. Enjoy!

Coconut-pecan pie wedges

1 pie crust

2 large eggs

1/2 cup firmly packed brown sugar

1/3 cup light corn syrup

1/4 butter, melted

1/2 tsp vanilla

1/8 tsp cinnamon

1 cup chopped pecans

1/2 cup sweetened flaked coconut

1/2 tsp salt

Preheat oven to 350 degrees. Cut pie crust into 8 equal triangles. 

Press pie crust triangles into bottom and up the sides of a 9-inch cast iron wedge pan. Crimp edges as desired. 

In a medium bowl, stir together eggs, brown sugar, corn syrup, butter, salt and cinnamon until well combined. Stir in pecans and coconut.

Divide batter among wedges. Bake until crust is golden and centers are set. Approximately 30 minutes. Serve warm or at room temp. 

Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at lori.lesley@gmail.com.