Island Pecan Pie is not just a dessert; it’s a tropical celebration that transforms the classic pecan pie into a delightful experience. This pie features a unique blend of coconut and pineapple, balancing sweet and tart flavors that transport you straight to the tropics. Imagine the rich, buttery crust filled with a gooey, nutty filling enhanced by hints of exotic fruit. With every bite, you’ll feel a refreshing breeze and a taste of island life. Let’s dive into how to create this irresistible treat!

Why You’ll Love This Island Pecan Pie

There are countless reasons to love this island pecan pie. Firstly, it combines traditional pecan pie with tropical ingredients, resulting in a refreshing twist. The mix of coconut and pineapple adds a unique flavor profile, making it a perfect choice for summer gatherings. This tropical pecan pie recipe is not just delicious; it’s visually appealing too, with its golden top and rich texture. Plus, it’s easy to make, perfect for both novice and experienced bakers. You can serve it warm or chilled, and it pairs beautifully with a dollop of whipped cream or a scoop of ice cream. It’s a dessert that brings smiles, making it ideal for celebrations or casual dinners.

Ingredients for Island Pecan Pie

Gather these items:

• 1 unbaked 9-inch pie crust
• 1 cup pecan halves (lightly toasted)
• 1/2 cup shredded coconut
• 1/2 cup crushed pineapple, drained
• 1/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 3 large eggs
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

How to Make Island Pecan Pie Step-by-Step

1. Step 1: Preheat the oven to 350°F (175°C) and place a rack in the center.
2. Step 2: Roll out the pie dough and fit it into a 9-inch pie dish, trimming and crimping the edges. Chill briefly.
3. Step 3: In a bowl, whisk together melted butter and brown sugar until smooth. Add eggs, corn syrup, vanilla, cinnamon, and salt; whisk until combined.
4. Step 4: Fold in the drained pineapple, coconut, and pecans until evenly distributed.
5. Step 5: Pour the filling into the pie crust and gently spread it.
6. Step 6: Bake for 50–55 minutes until set around the edges with a slight jiggle in the middle.
7. Step 7: Remove from the oven and cool completely on a wire rack.
8. Step 8: Serve at room temperature or slightly chilled with whipped cream or ice cream.

Pro Tips for the Best Island Pecan Pie

Keep these in mind:

• Ensure your pie crust is well-chilled before filling to prevent sogginess.
• Lightly toast the pecans before adding them for an enhanced flavor.
• For a richer taste, consider adding a splash of rum to the filling.
• This recipe falls under the American cuisine category and is suitable for a vegetarian diet.

Best Ways to Serve Island Pecan Pie

There are several delightful ways to serve your island pecan pie. You can add a scoop of vanilla ice cream on top for a classic touch or drizzle some caramel sauce for extra sweetness. Another option is to serve it with a dollop of coconut whipped cream, enhancing the tropical feel. Pairing it with fresh fruit like mango or berries can also elevate its presentation and flavor.

How to Store and Reheat Island Pecan Pie

To store your island pecan pie, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It can last up to four days. If you wish to reheat it, simply place it in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This easy tropical pecan pie is perfect for meal prep, ensuring you have a delicious dessert ready at any time!

Frequently Asked Questions About Island Pecan Pie

What’s the secret to perfect Island Pecan Pie?

The secret to a perfect island pecan pie lies in the balance of flavors. Ensure you use fresh ingredients, especially the coconut and pineapple, as they enhance the overall taste. The texture should be gooey yet firm, so baking it until the edges are set but the center is slightly jiggly is key.

Can I make Island Pecan Pie ahead of time?

Yes, you can make island pecan pie ahead of time! It keeps well in the refrigerator for a few days. Just remember to let it cool completely before storing it to maintain its texture and flavor.

How do I avoid common mistakes with Island Pecan Pie?

To avoid common mistakes with island pecan pie, ensure the crust is not overcooked, which can make it too hard. Also, avoid overmixing the filling, as it can lead to a rubbery texture. Lastly, always check for doneness by looking for the slight jiggle in the center.

Variations of Island Pecan Pie You Can Try

There are numerous variations of island pecan pie you can experiment with. Consider adding chocolate chips for a decadent twist, or try a coconut cream pecan pie by topping it with a layer of coconut cream. Another fun option is to incorporate exotic flavors like lime or mango to create a unique dessert experience. Each variation brings a new element to this classic pie, keeping it exciting and delicious!

For more delicious dessert ideas, check out Cinnamon Orange Jam Linzer Cookies or Apple Pie. If you’re interested in other tropical recipes, you might enjoy Berry Crumble with Fresh Berries.

Irresistible Island Pecan Pie with Tropical Flavors

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A tropical twist on classic pecan pie featuring coconut and pineapple, balancing sweet and tart flavors.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 unbaked 9-inch pie crust
• 1 cup pecan halves (lightly toasted)
• 1/2 cup shredded coconut
• 1/2 cup crushed pineapple, drained
• 1/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 3 large eggs
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C) and place a rack in the center.
2. Roll out the pie dough and fit it into a 9-inch pie dish, trimming and crimping the edges. Chill briefly.
3. In a bowl, whisk together melted butter and brown sugar until smooth. Add eggs, corn syrup, vanilla, cinnamon, and salt; whisk until combined.
4. Fold in the drained pineapple, coconut, and pecans until evenly distributed.
5. Pour the filling into the pie crust and gently spread it.
6. Bake for 50–55 minutes until set around the edges with a slight jiggle in the middle.
7. Remove from the oven and cool completely on a wire rack.
8. Serve at room temperature or slightly chilled with whipped cream or ice cream.

Notes

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg