Island Pecan Pie

Pecan pie is a beloved dessert that graces many tables throughout the year, especially during the festive holiday season. While the classic version is a Thanksgiving and Christmas staple, sometimes it’s fun to add a twist to this timeless treat. Enter the Island Pecan Pie—a delightful variation that introduces a tropical flair with coconut and pineapple. This unique combination transforms the traditional into something extraordinary, and it’s a must-try for anyone looking to surprise and delight their taste buds.

Why You’ll Love This Recipe

This Island Pecan Pie is a fantastic fusion of flavors that will transport your senses straight to a tropical paradise. The addition of coconut and pineapple adds a sweet, exotic touch that perfectly complements the rich, nutty pecans. It’s a refreshing change from the usual and has been a hit with everyone who’s tried it. Plus, the extra bake time ensures a perfectly set filling that’s worth the wait!

Kitchen Equipment You’ll Need

• Large bowl
• Whisk or electric mixer
• Round baking dish
• Aluminum foil
• Measuring cups and spoons

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, room temperature
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt

Step-by-Step Instructions

1. Preheat your oven to 300º F.
2. In a large bowl, beat together sugar, eggs, cornstarch, flour, and salt until thoroughly combined.
3. Mix in the melted butter, then gently fold in the pecans, pineapple, and coconut.
4. Place the pie crust in a round baking dish and pour the pecan mixture over the crust. Crimp the edges of the crust for a decorative touch.
5. Bake in the preheated oven for 55 minutes, or until the pie is almost set.
6. Cover the pie with aluminum foil and bake for an additional 15-20 minutes, or until the center is just set.
7. Remove from the oven and garnish with whipped cream and toasted coconut. Enjoy!

Tips for Success

• Ensure your eggs are at room temperature for easier blending.
• Drain the crushed pineapple well to avoid excess moisture in the pie.
• Keep an eye on the pie during the last few minutes of baking to ensure it doesn’t overcook.

Additional Tips and Variations

• For a more pronounced coconut flavor, try using coconut extract along with the shredded coconut.
• If you’re feeling adventurous, a splash of rum can add an extra depth of flavor to the pie.

Nutritional Highlights (Per Serving)

Calories: 450, Fat: 25g, Carbohydrates: 55g, Protein: 6g

Frequently Asked Questions (FAQ)

Can I use a pre-made pie crust? Yes, a store-bought pie crust works perfectly fine for this recipe.

Can I substitute other nuts for pecans? Certainly! Walnuts or almonds could be interesting alternatives.

How should I store leftovers? Store any leftover pie in an airtight container in the refrigerator for up to 3 days.

Conclusion

With its delightful tropical twist, the Island Pecan Pie is a refreshing take on a classic dessert that your family and friends will love. Whether you’re serving it for a holiday gathering or a casual dinner, this pie is sure to impress. Give it a try and let us know how it turned out for you in the comments below. We can’t wait to hear about your baking adventures!