TALK ABOUT GILDING THE LILLY:

Pump up your pecan pie (LAURA H. EHRET, 10/24/07, The Dallas Morning News)

COCONUT PECAN PIE

2/3 cup sugar

1/3 cup butter, soft

1 cup dark corn syrup

1/2 teaspoon salt

3 large eggs

1/2 cup toasted coconut

1 1/2 cups toasted chopped pecans

1 (9-inch) unbaked pie shell

Preheat oven to 375 F. In a medium bowl beat sugar, butter, corn syrup, salt and eggs with a wire whip until well blended. Stir in coconut and pecans. Pour mixture into prepared pie shell and bake for 40 to 50 minutes. Center will be soft set. Makes 8 servings.