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
Scale
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
