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S O u t h e r n c a s t i r o n
Preheat oven to 350°.
On a lightly floured surface, roll piecrust into a 12-inch circle. Using a pizza cutter
or knife, cut dough into 8 even triangles. Press triangles into bottom and up sides
of a 9-inch cast-iron wedge pan. Crimp edges as desired.
In a medium bowl, stir together eggs, brown sugar, corn syrup, melted butter,
vanilla, salt, and cinnamon until combined. Stir in pecans and coconut. Divide
batter evenly among wedges.
Bake until crust is golden brown and centers are set, approximately 30 minutes.
Let cool in pan 30 minutes. Serve warm or at room temperature.
1
⁄
2
(14.1-ounce) package refrigerated
piecrusts (1 sheet)
2
large eggs
1
⁄
2
cup firmly packed light brown
sugar
1
⁄
3
cup light corn syrup
1
⁄
4
cup unsalted butter, melted
1
⁄
2
teaspoon vanilla extract
1
⁄
2
teaspoon kosher salt
1
⁄
8
teaspoon ground cinnamon
1
cup chopped pecans
1
⁄
2
cup sweetened flaked coconut
Coconut-Pecan Pie Wedges
Yield:
8 servings
