Island Pecan Pie – Step into our kitchen. Join us as we explore the world of Island Pecan Pie. This isn’t just your pie; it’s a fusion of crispy pecans, sweet pineapple and tropical coconut all lovingly nestled within a buttery crust. Picture a pie, with a tantalizing tropical twist. The star players in this recipe. Pecans, pineapple and coconut. Aren’t just flavors; they embody the essence of this delectable dessert making it an ideal treat for any occasion.
I remember the first time I whipped up this Island Pecan Pie on a sunny Sunday afternoon. The kitchen was filled with the aroma of toasted coconut and caramelized sugar, creating an ambiance of warmth and comfort. My husband, who is usually skeptical about trying recipes couldn’t resist being drawn into the kitchen by that scent. Let’s not forget my one, whose eyes sparkled with delight at the sight of that golden and crispy topping. It was a hit! Our family quickly fell in love, cherishing every bite as it brought back memories of sun-soaked island holidays on the days.
What makes this Island Pecan Pie truly special?
What sets this Island Pecan Pie apart? It’s a harmony of textures and flavors that whisk you away to paradise. The delightful crunch of pecans the sweetness of pineapple and the unique tropical flavor of coconut set it from an ordinary pecan pie. It’s more, than a dessert; it’s an experience. Like having a slice of paradise on your plate.
What You Need To Make This Island Pecan Pie Recipe?
Pie Crust: Whether you’re a wizard with flour or a fan of convenience, the pie crust is where our journey begins. If you’re going homemade, remember, it’s all in the love you knead into it. If store-bought is your ally, choose one that whispers quality and butteriness.
Sugar: We’re using 1 3/4 cups of this sweet magic. It’s not just a sweetener; it’s the melody that harmonizes all the ingredients. Think of it as the sweet hug that brings everyone together.
Pecans: Roughly chopped to add not just a nutty flavor but a delightful crunch. Each pecan piece is like a little bite of nostalgia, reminiscent of cozy family gatherings.
Pineapple: Crushed and drained, this fruit is the secret whisper from the tropics. It’s not just an ingredient; it’s a sunny smile in your pie, bringing a zesty joy with every bite.
Coconut: Shredded coconut is like little flakes of beachside memories. It adds an exotic touch, making each slice a mini holiday for your taste buds.
Butter: Unsalted and melted, it’s the smooth operator that brings it all together. It’s not just fat; it’s the carrier of flavors, the giver of golden hues, and the creator of that perfect, tender filling.
Eggs: Room temperature, because they blend better that way. They’re not just a binding agent; they’re the promise keepers that hold the pie together, ensuring each slice is a perfect piece of the dream.
Cornstarch & Flour: A tablespoon of each, they’re the unsung heroes. While modest, they work behind the scenes to give your filling the perfect, sliceable consistency.
Salt: Just a pinch, but oh, how it elevates! It’s the quiet background note that makes the sweet, nutty, and tropical flavors sing in harmony.
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Steps To Make Island Pecan Pie:
Step 1: Start by preheating your oven to a temperature of 300°F. In a mixing bowl whisk together the sugar, eggs, cornstarch, flour and salt until you achieve a well-blended mixture. It should be the balance of sweetness and texture. Carefully incorporate the butter into the mixture. Then gently fold in the chopped pecans, drained pineapple and coconut. This is where the magic truly begins!
Step 2: Place your pie crust into a baking dish. Pour the pecan mixture over it. Allow the filling to settle in nicely. To give it that touch lightly crimp the edges of the crust. Place it in the oven for 55 minutes. Until it is almost set with just a slight jiggle, in the center. Then cover the pie with aluminum foil. Bake for 15 to 20 minutes. You want to achieve a tender center.
Step 3: Once finished baking allow your pie to cool before garnishing it with a swirl of whipped cream and a sprinkle of toasted coconut, on top. Each bite will transport you to paradise!
Tip:
Before you add the pecans and coconut, to your Island Pecan Pie filling it’s worth taking a few minutes to toast them. Toasting the nuts and coconut flakes enhances their flavors bringing out a nuttier taste and adding a dimension of crunchiness. For the pecans spread them out on a baking sheet and toast in the oven at 350°F for 5 to 7 minutes until they become fragrant and slightly darker. As for the coconut flakes you can toast them in a skillet over heat stirring frequently until they turn golden brown. This simple step will enhance the flavor profile of your pie making it more irresistible, with a gourmet touch.
Frequently Asked Questions:
Can I use light brown sugar instead of granulated sugar?
Of course! Using light brown sugar instead of granulated sugar will give the pie a delightful hint of molasses-like flavor.
How long should I cool the pie before serving?
For best results it’s recommended to let the pie cool, for a minimum of 2 hours. This will ensure that the filling sets perfectly and creates a texture.
Can I make this pie a day ahead?
Absolutely! Making the pie a day, in advance allows all the flavors to come together wonderfully. Simply store it in the refrigerator. Make sure to bring it to room temperature before serving.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Island Pecan Pie
Ingredients
- 1 pie crust homemade or store-bought
- 1 3/4 c sugar
- 1 c pecans roughly chopped
- 1 c crushed pineapple drained
- 1 c shredded coconut
- 1/2 c 1 stick unsalted butter, melted
- 5 eggs room temperature
- 1 tbsp cornstarch
- 1 tbsp all-purpose flour
- 1/4 tsp salt
Instructions
- Set your temperature to 300°F (150°C).
- In a bowl whisk together 1 3/4 cups of sugar 1 tablespoon of cornstarch 1 tablespoon of flour and 1/4 teaspoon of salt.
- Beat in 5 eggs at room temperature and 1/2 cup of melted butter until thoroughly combined.
- Carefully fold in 1 cup of chopped pecans, 1 cup of drained crushed pineapple and 1 cup of shredded coconut, into the mixture.
- Place your pie crust into a baking dish.
- Pour the mixture over the crust. Create crimps along the edges for a touch.
- Put the pie in your oven and bake for 55 minutes.
- Cover the pie with aluminum foil. Continue baking for 15 to 20 minutes until its center is just set.
- Remove the pie from the oven and let it cool. For added flavor garnish, with whipped cream and toasted coconut before serving.
- Enjoy your delicious Island Pecan Pie!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
