Transport yourself to a tropical paradise with every decadent bite of our Island Pecan Pie. This delightful twist on the classic pecan pie features the perfect blend of sweet pineapple, crunchy pecans, and luscious coconut, all nestled in a buttery pie crust. Whether you’re dreaming of a sunny getaway or simply craving a taste of island flavor, this recipe is sure to satisfy your sweet tooth. Let’s embark on a culinary journey to paradise!
Ingredients:
- 1 homemade or store-bought pie crust
- 5 eggs, at room temperature
- 1.5 cups sugar
- 1 cup drained crushed pineapple
- 1 cup roughly chopped pecans
- 1 cup grated coconut
- 1/2 cup melted unsalted butter
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Place the pie crust in a pie dish and crimp the edges as desired. Set aside.
- Mix the Filling: In a large mixing bowl, whisk together the eggs and sugar until well combined.
- Incorporate Ingredients: Add the drained crushed pineapple, chopped pecans, grated coconut, melted butter, cornstarch, flour, and salt to the egg mixture. Stir until all the ingredients are evenly incorporated.
- Fill the Pie Crust: Pour the filling into the prepared pie crust, spreading it out evenly.
- Bake: Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and golden brown on top.
- Cool and Serve: Once baked, remove the pie from the oven and allow it to cool completely before slicing and serving. Enjoy the tropical flavors of Island Pecan Pie!
Cook Notes and Variations:
- Toasting Pecans: For added depth of flavor, consider toasting the chopped pecans in a dry skillet over medium heat until fragrant before adding them to the filling mixture.
- Substitute Sweeteners: Feel free to substitute some or all of the sugar with alternative sweeteners such as honey, maple syrup, or agave nectar for a different flavor profile.
- Extra Pineapple: For a more pronounced pineapple flavor, add additional crushed pineapple to the filling mixture. Just be sure to drain it well to avoid excess moisture.
Keto and Low Carb Versions:
- Keto Option: Replace the sugar with a keto-friendly sweetener such as erythritol or stevia. Use a low-carb pie crust made with almond flour or coconut flour, and omit the cornstarch and all-purpose flour. Be mindful of the carb content in the pineapple and coconut, and adjust accordingly.
- Low Carb Option: Similarly, opt for a low-carb sweetener and crust, and reduce the amount of pineapple and coconut in the filling to minimize carbs. You can also increase the proportion of pecans for added crunch and flavor.
Frequently Asked Questions (FAQs):
- Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple, but be sure to drain any excess juice to prevent the filling from becoming too watery.
- Do I need to blind bake the pie crust before adding the filling? Blind baking the crust is not necessary for this recipe, as the filling will bake along with the crust in the oven.
- Can I make this pie ahead of time? Yes, you can make the pie ahead of time and store it in the refrigerator for up to two days. Simply reheat it in the oven before serving, if desired.
- What’s the best way to store leftovers? Store any leftover pie in the refrigerator in an airtight container or wrapped tightly in plastic wrap. Enjoy it within a few days for the best taste and texture.
In conclusion, Island Pecan Pie is a delightful fusion of tropical flavors and classic comfort food. With its irresistible combination of pineapple, pecans, and coconut, this pie is sure to become a favorite for any occasion. Whether you’re serving it up for dessert at a summer barbecue or indulging in a slice as a sweet treat, the flavors of paradise will transport you to sunnier shores with every bite. So go ahead, whip up a pie, and savor the taste of island bliss. Your taste buds will thank you!
