Description
Island Pecan Pie is a tropical twist on the classic Southern pecan pie, featuring a luscious filling made with chopped pecans, shredded sweetened coconut, crushed pineapple, and a splash of dark or coconut rum for exotic flavor. The pie boasts a rich, gooey texture with a golden brown top, nestled in a flaky unbaked 9-inch pie crust. Perfectly baked to set the filling while preserving a tender crust, this dessert is ideal for gatherings, offering a delightful balance of sweet, nutty, and tropical flavors.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 3 large eggs
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 1/4 cup dark rum or coconut rum
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup shredded sweetened coconut
- 1/4 cup crushed pineapple (drained well)
Garnish (Optional)
- Whole pecan halves for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready by the time your pie is assembled.
- Prepare Pie Crust: Place the unbaked 9-inch pie crust into a pie dish and crimp the edges neatly to your liking, creating a decorative border that also helps seal the crust.
- Mix the Filling: In a large mixing bowl, whisk together the eggs, granulated sugar, light corn syrup, rum (dark or coconut), melted butter, vanilla extract, and salt until the mixture is smooth and all ingredients are fully combined.
- Add the Mix-ins: Gently fold in the chopped pecans, shredded sweetened coconut, and well-drained crushed pineapple into the filling mixture, distributing them evenly throughout.
- Fill the Pie Crust: Pour the prepared filling into the pie crust, smoothing the surface gently with a spatula. Optionally, arrange whole pecan halves on the top in a decorative pattern for an elegant finish.
- Bake the Pie: Bake in the preheated oven for 50 to 60 minutes, or until the filling’s center is set and the top is a rich golden brown. To prevent the crust edges from over-browning, cover them with foil during the last 15 to 20 minutes of baking if necessary.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely at room temperature before slicing. This resting time allows the filling to fully set for clean, neat slices.
Notes
- For an enhanced tropical taste, substitute dark rum with coconut rum and add a teaspoon of lime zest to the filling mixture.
- This pie pairs beautifully with whipped cream or vanilla ice cream for serving.
- You can make the pie a day ahead and store it covered at room temperature or refrigerated.
