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Nuts About Crunch Pie

Recipe By: Tammi Carlock
Year Submitted: 2017
Winner Second Place


Pie Crust
1½ cups all-purpose flour
½ teaspoon salt
¼ cup vegetable shortening
¼ cup butter
4-5 tablespoons ice water

¼ cup butter, melted
1 cup packed dark brown sugar
1 cup light corn syrup
¼ teaspoon salt
3 eggs, beaten
1 Tablespoon vanilla
½ cup toasted coconut
½ cup toffee bits
1 ½ cups chopped pecans


Mix together flour and salt. Cut in shortening and butter with pastry blender until mixture looks like coarse crumbs. Mix in water a tablespoon at a time until it comes together but is not sticky. Roll out dough and line 9-inch pie pan. Crimp edges of dough. Set aside.
Mix together butter, brown sugar, corn syrup, salt, eggs and vanilla and whisk together until well blended. Stir in coconut, toffee bits and pecans. Pour into pie shell and bake at 350 for 50 €“ 60 minutes or until filling is set. Cool on wire rack.