When you think of pecan pie, it’s all about the nutty richness and caramel-like sweetness that define this Southern classic. But what if we gave it a tropical twist? Enter Island Pecan Pie, a delightful variation that brings the flavors of coconut and pineapple into the mix.
The first time I made this, I was inspired by a trip to a small island bakery that added shredded coconut to its pies. The addition of pineapple and a hint of rum took it to a whole new level, making every bite feel like a mini vacation.
What I love most about this recipe is how it stays true to the comfort of pecan pie while introducing a bright, tropical flair. It’s perfect for holidays, summer picnics, or anytime you want to bring a taste of the islands to your table. Let’s bake this Island Pecan Pie and turn dessert into a sunny getaway.
The Island Pecan Pie takes the classic pecan pie and infuses it with tropical flavors like coconut, pineapple, and a splash of rum. The result is a rich, nutty dessert with a bright, fruity twist.
This pie is easy to make and perfect for any occasion, from holidays to casual gatherings. It’s the pecan pie you know and love, with a delicious island-inspired makeover.
An Exciting Story:
The first time I served this Island Pecan Pie, my guests were intrigued by its tropical aroma. One bite, and they were hooked. My husband, a self-proclaimed pecan pie purist, declared it the best variation he’d ever tasted. Now, it’s a must-have at family gatherings, where it always steals the show with its unique flavor profile.
Why This Island Pecan Pie?
- Classic with a Twist: All the richness of pecan pie with tropical flair.
- Bright and Nutty: Coconut and pineapple add a fruity, refreshing note to balance the sweetness.
- Perfect for Any Occasion: Great for holidays, summer picnics, or casual dinners.
- Easy to Make: Simple ingredients with big, bold flavors.
- Visually Stunning: Golden, glossy filling studded with pecans and coconut flakes.
What You Need for Island Pecan Pie
- For the Pie Crust:
- 1 pre-made 9-inch pie crust (or homemade)
- For the Filling:
- 3 large eggs
- 1 cup light corn syrup
- ½ cup packed light brown sugar
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tbsp dark rum (optional)
- ½ cup crushed pineapple, drained well
- ½ cup shredded sweetened coconut
- 1 ½ cups pecan halves
- For Garnish (Optional):
- Whipped cream
- Toasted coconut flakes
How to Make Island Pecan Pie
- Prepare the Pie Crust:
- Preheat your oven to 350°F (175°C). Fit the pie crust into a 9-inch pie pan and crimp the edges. Place the crust in the refrigerator to chill while preparing the filling.
- Make the Filling:
- In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and rum (if using) until smooth. Stir in the drained pineapple and shredded coconut.
- Assemble the Pie:
- Sprinkle the pecan halves evenly over the bottom of the chilled pie crust. Pour the filling mixture over the pecans, ensuring they’re evenly distributed.
- Bake the Pie:
- Place the pie on a baking sheet and bake for 50-60 minutes, or until the filling is set and the top is golden. If the crust starts to brown too quickly, cover the edges with foil.
- Cool and Serve:
- Allow the pie to cool completely at room temperature before slicing. Serve with whipped cream and a sprinkle of toasted coconut, if desired.
Tips for Island Pecan Pie
- Drain Pineapple Well: Excess liquid can make the filling too runny. Press it gently with a paper towel to remove moisture.
- Toast the Pecans: Toasting enhances their nutty flavor and adds a delightful crunch.
Substitutions and Variations:
- Make It Alcohol-Free: Skip the rum and add an extra splash of vanilla extract.
- Use Almonds or Walnuts: Substitute for pecans if preferred.
- Add a Citrus Twist: Stir in a teaspoon of orange or lime zest for added brightness.
Make a Healthier Version:
- Use unsweetened shredded coconut to reduce sugar.
- Swap corn syrup for honey or maple syrup for a natural sweetener.
- Opt for a whole-wheat pie crust for added fiber.
Closing for Island Pecan Pie:
And there you have it—Island Pecan Pie that combines the best of nutty, caramelized pecan pie with the tropical flavors of pineapple and coconut. Perfect for holidays or whenever you’re craving a taste of the tropics, this pie is sure to impress. Let us know how yours turns out, and don’t forget to explore more of our island-inspired desserts!
Frequently Asked Questions for Island Pecan Pie
- Can I make this pie ahead of time?
Yes, it’s best made a day ahead to allow the flavors to meld. - What’s the best way to store leftovers?
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. - Can I freeze this pie?
Absolutely! Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving. - What pairs well with this pie?
Serve with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. - Can I use fresh pineapple?
Yes, chop finely and drain well to remove excess moisture. - How do I prevent the crust from overbaking?
Cover the edges with foil or a pie shield if they brown too quickly. - What if I don’t have corn syrup?
Substitute with honey, maple syrup, or golden syrup for a slightly different flavor. - Can I add chocolate?
Stir in a handful of chocolate chips for a decadent twist. - Why is my filling runny?
Ensure the pie bakes long enough for the filling to set. It should jiggle slightly in the center when done but firm up as it cools. - What’s a fun serving idea?
Decorate the top with extra pecans arranged in a pattern before baking for a stunning presentation. - How can I make this pie dairy-free?
Use a plant-based butter alternative and ensure the pie crust is dairy-free. - What’s a creative twist?
Add a layer of dulce de leche to the crust before pouring in the filling for an extra indulgent treat.
Island Pecan Pie
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Pie Crust:
1 1 pre-made 9-inch pie crust (or homemade)
For the Filling:
3 large 3 eggs
1 cup 1 light corn syrup
½ cup packed light brown sugar
¼ cup unsalted butter, melted
1 tsp 1 vanilla extract
1 tbsp 1 dark rum (optional)
½ cup crushed pineapple, drained well
½ cup shredded sweetened coconut
1 1 ½ cups pecan halves
For Garnish (Optional):
Whipped cream
Toasted coconut flakes
Directions
- Prepare the Pie Crust:
- Preheat your oven to 350°F (175°C). Fit the pie crust into a 9-inch pie pan and crimp the edges. Place the crust in the refrigerator to chill while preparing the filling.
- Make the Filling:
- In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and rum (if using) until smooth. Stir in the drained pineapple and shredded coconut.
- Assemble the Pie:
- Sprinkle the pecan halves evenly over the bottom of the chilled pie crust. Pour the filling mixture over the pecans, ensuring they’re evenly distributed.
- Bake the Pie:
- Place the pie on a baking sheet and bake for 50-60 minutes, or until the filling is set and the top is golden. If the crust starts to brown too quickly, cover the edges with foil.
- Cool and Serve:
- Allow the pie to cool completely at room temperature before slicing. Serve with whipped cream and a sprinkle of toasted coconut, if desired.
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