Island Pecan Pie Recipe
If you’re looking to add a tropical twist to a beloved classic, this Island Pecan Pie Recipe is your new best friend. Combining the rich, buttery sweetness of traditional pecan pie with the bright, refreshing flavors of pineapple and coconut, this pie brings sunshine to any table. Each bite surprises with a lovely balance of crunchy pecans, luscious coconut, and a hint of almond whipped cream that makes it feel like a mini vacation. Whether you’re hosting a family gathering or simply craving a decadent treat, this recipe offers something truly special and delightfully memorable.
Ingredients You’ll Need
The beauty of this Island Pecan Pie Recipe lies in its straightforward ingredients that come together to create a stunning harmony of texture and flavor. From the crunchy pecans to the tropical pineapple and coconut, each element plays a crucial role in delivering a pie that is both familiar and refreshingly unique.
- 2 cups sugar: The perfect amount to achieve that classic sweet and gooey filling.
- 1 tablespoon corn meal: Adds just the right hint of texture and structure.
- 1 tablespoon flour: Helps bind the filling for a silky consistency.
- 5 eggs: Essential for richness and setting the pie’s custard base.
- Pinch of salt: Balances the sweetness and enhances all the flavors.
- 1 cup pecans (coarsely chopped): Provides the signature crunch and nutty depth.
- 1 cup crushed pineapple (thoroughly drained): Brings juicy bursts of tropical brightness.
- 1 cup sweetened coconut: Adds chewy texture and sweet coconut flavor.
- 1/2 cup melted butter: Gives the filling a luscious, creamy richness.
- 1 pie crust (unbaked): Use your favorite, flaky crust for the perfect base.
- 2 cups heavy cream: For the homemade almond whipped cream topping that elevates the pie.
- 3 tablespoons sugar: Sweetens the whipped cream to heavenly perfection.
- 1 teaspoon almond extract: Adds a delicate nutty aroma to the whipped cream topping.
- 1/2 cup toasted coconut: To sprinkle on top for a delightful finishing touch.
How to Make Island Pecan Pie Recipe
Step 1: Mix the Base Ingredients
Start by beating together sugar, cornmeal, flour, eggs, and just a pinch of salt. This mixture will be the foundation of your pie’s rich, custardy filling. Make sure everything is well combined for a smooth texture that bakes perfectly.
Step 2: Fold in the Goodies
Gently stir the coarsely chopped pecans, thoroughly drained crushed pineapple, and sweetened coconut into the mixture. Avoid beating to keep the nuts and fruit intact. Once combined, stir in the melted butter for that signature buttery flavor that makes this Island Pecan Pie Recipe uniquely delicious.
Step 3: Prepare the Pie Shell
Pour your filling mixture evenly into an unbaked pie crust. This is an important step to ensure the crust bakes just right alongside the filling, delivering a flaky, golden base to hold all those wonderful flavors.
Step 4: Bake Low and Slow
Bake the pie at 300 degrees Fahrenheit for about 50 to 60 minutes. When it’s time to check, cover the edges of the crust with aluminum foil to protect them from burning. Continue baking for an additional 15 to 30 minutes until the pie is fully set and a knife inserted near the center comes out clean.
Step 5: Cool and Chill
Let your pie cool completely at room temperature before refrigerating it. This resting period allows the filling to firm up beautifully, making slicing effortless and cleanup easy.
Step 6: Make the Almond Whipped Cream
Whip the heavy cream with a mixer until soft peaks form. Then add sugar and almond extract, whipping gently until you reach stiff peaks. This luscious, nutty whipped cream topping perfectly complements the pie’s tropical pecan layers.
Step 7: Garnish and Serve
Just before serving, spread or pipe the almond whipped cream on top and sprinkle the toasted coconut over it. These final touches add both visual appeal and a delightful toasty flavor that completes this Island Pecan Pie Recipe masterpiece.
How to Serve Island Pecan Pie Recipe
Garnishes
Beyond the toasted coconut and almond whipped cream, you can add a few fresh pineapple slices or a sprinkle of finely chopped pecans on top for extra texture and color. These garnishes highlight the freshness and rustic charm of your pie.
Side Dishes
This pie shines on its own, but if you’re planning a full meal, consider serving it alongside a handful of fresh berries or a small scoop of vanilla bean ice cream. These light accompaniments provide a perfect contrast to the pie’s richness.
Creative Ways to Present
Try serving individual slices with a drizzle of honey or caramel sauce for a gourmet touch. You can also plate it with a few edible flowers or mint leaves to brighten up the presentation and impress your guests with style.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Island Pecan Pie with plastic wrap or store it in an airtight container and refrigerate. It will keep beautifully for 3 to 4 days, maintaining the perfect balance of texture and flavor.
Freezing
If you want to prepare this pie ahead of time or save leftovers for later, wrap it tightly in foil and place it in a freezer-safe bag. It freezes well for up to 2 months. Thaw overnight in the fridge before serving to preserve its wonderful consistency.
Reheating
To reheat, warm slices gently in a low oven (around 275 degrees) for 10 to 15 minutes or until just heated through. Avoid microwaving to prevent sogginess and to keep the toasted coconut crisp and aromatic.
FAQs
Can I use fresh pineapple instead of crushed pineapple?
Absolutely! Just be sure to drain fresh pineapple well to avoid extra moisture that could make the pie too soggy. Chopping it coarsely will help maintain the right texture in the filling.
Is it okay to substitute frozen pie crust?
Frozen pie crust works perfectly here and can be a time saver. Just make sure to thaw it slightly so it fits well into your pie dish before adding the filling for an even bake.
Can I make the almond whipped cream ahead of time?
You can make the whipped cream a few hours ahead and keep it refrigerated. Whip it fresh if possible for the best texture, but if stored properly, it should hold nicely until serving.
What does the cornmeal do in this pie?
Cornmeal adds a little bite and structure to the otherwise smooth filling, preventing it from being too runny and ensuring each slice holds nice and firm.
Can I double this recipe for a larger crowd?
Yes! Just be sure to use larger or multiple pie pans and adjust baking times accordingly. Keep checking for doneness as baking durations may vary with size.
Final Thoughts
This Island Pecan Pie Recipe is more than just dessert — it’s a celebration of flavors that brings a warm, tropical twist to your kitchen. It’s perfect for sharing with friends and family, inviting smiles with every slice. I promise once you try it, it will become a treasured favorite to pull out for special occasions or simply when you want to brighten your day. Go ahead, give it a whirl and enjoy a slice of island bliss!
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Island Pecan Pie Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Island Pecan Pie is a tropical twist on the classic pecan pie, featuring a luscious filling made with coarsely chopped pecans, drained crushed pineapple, and sweetened coconut, all baked in a flaky pie crust. The pie is crowned with homemade almond whipped cream and garnished with toasted coconut for a creamy, nutty finish that’s perfect for any dessert table.
Ingredients
Pie Filling
- 2 cups sugar
- 1 tablespoon corn meal
- 1 tablespoon flour
- 5 eggs
- Pinch of salt
- 1 cup pecans, coarsely chopped
- 1 cup crushed pineapple, thoroughly drained
- 1 cup sweetened coconut
- 1/2 cup butter, melted
- 1 unbaked pie crust
Almond Whipped Cream Topping
- 2 cups heavy cream
- 3 tablespoons sugar
- 1 teaspoon almond extract
- 1/2 cup toasted coconut
Instructions
- Prepare the pie filling: In a large bowl, beat together sugar, corn meal, flour, eggs, and a pinch of salt until well combined.
- Incorporate nuts and fruit: Gently fold in the coarsely chopped pecans, thoroughly drained crushed pineapple, and sweetened coconut without beating to maintain texture. Stir in the melted butter and mix thoroughly.
- Fill the pie crust: Pour the prepared filling mixture into the unbaked pie shell evenly.
- Bake the pie: Bake the pie in a preheated oven at 300°F (150°C) for approximately 50 to 60 minutes. Then, remove the pie from the oven and cover the edges of the crust with aluminum foil to prevent burning. Continue baking for an additional 15 to 30 minutes or until the filling is fully set.
- Cool and refrigerate: Remove the pie from the oven and allow it to cool completely. Once cooled, refrigerate the pie until ready to serve to enhance the texture and flavor.
- Make almond whipped cream: Using a mixer, whip the heavy cream until soft peaks form. Add the sugar and almond extract and continue whipping until stiff peaks form or desired consistency is reached.
- Top the pie: Before serving, spread the almond whipped cream over the pie and sprinkle with toasted coconut for garnish and added flavor.
Notes
- Ensure the pineapple is thoroughly drained to avoid a soggy pie filling.
- Covering the crust edges with foil prevents them from burning during the extended baking time.
- Use fresh or frozen pecans for best flavor; toast them lightly if desired to enhance nuttiness.
- For a dairy-free variation, substitute heavy cream with a coconut cream and butter with a plant-based alternative, adjusting whipping method accordingly.
- This pie is best served chilled after refrigeration for several hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
