Delight in the tropical twist of this Island Pecan Pie, which combines traditional pecan pie elements with the bright flavors of pineapple and coconut. This dessert offers a sweet escape to a tropical paradise with each bite, perfect for gatherings or a special family treat.
INGREDIENTS
- 1 pie crust (homemade or store-bought)
- 1 3/4 cups sugar
- 1 cup pecans, roughly chopped
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup (1 stick) unsalted butter, melted
- 5 eggs, at room temperature
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
INSTRUCTIONS
- Start by preheating your oven to 300°F (150°C). Prepare your pie crust by fitting it into a round baking dish. If using a store-bought crust, let it thaw if frozen.
- In a large bowl, beat together the sugar, eggs, cornstarch, flour, and salt until the mixture is thoroughly combined and smooth.
- Gradually mix in the melted butter until well incorporated. Gently fold in the pecans, pineapple, and coconut, ensuring they are evenly distributed throughout the filling.
- Pour the pecan mixture into the pie crust, spreading it evenly. Crimp the edges of the crust to seal in the filling and give a decorative finish.
- Place the pie in the oven and bake for 55 minutes. The pie should start to set but still be slightly jiggly in the center.
- Cover the pie with aluminum foil to prevent the crust and toppings from over-browning. Continue baking for another 15-20 minutes, or until the center of the pie is just set.
- Remove the pie from the oven and let it cool on a wire rack. Once cool, garnish with whipped cream and toasted coconut for an added touch of indulgence.
Serve this unique Island Pecan Pie as a delightful conclusion to a festive meal or a sunny weekend brunch. Its rich, nutty flavor paired with the sweetness of pineapple and coconut makes for a truly memorable dessert experience. Enjoy!
