Description
Indulge in the tropical flavors of this Island Pecan Pie with a delightful combination of coconut, pecans, and pineapple in every bite. This dessert is perfect for any occasion, from holiday gatherings to everyday treats.
Ingredients
Scale
Pie Crust:
- 1 9-inch unbaked pie crust
Filling:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup crushed pineapple (drained)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Place the unbaked pie crust into a 9-inch pie dish and crimp the edges. Sprinkle the shredded coconut and chopped pecans over the bottom of the crust.
- Make the filling: In a mixing bowl, whisk together the eggs, corn syrup, sugars, melted butter, vanilla extract, salt, and crushed pineapple until well combined.
- Fill the crust: Pour the filling over the coconut and pecans in the crust.
- Bake: Bake for 50 to 60 minutes until the center is set. Cover edges with foil if browning too quickly.
- Cool and serve: Allow the pie to cool completely before slicing and serving.
Notes
- For added texture, lightly toast the coconut and pecans before adding to the pie.
- Enhance the tropical flavor by adding a splash of dark rum to the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 39g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
