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Irresistible Island Pecan Pie with Tropical Flavors

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

Ingredients

Scale
  • 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

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

    Find it online: https://bakerslider.com/island-pecan-pie/

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