Island Pecan Pie

Ingredients

1 pie crust (homemade or store-bought)

1 3/4 c sugar

1 c pecans, roughly chopped

1 c crushed pineapple, drained

1 c shredded coconut

1/2 c (1 stick) unsalted butter, melted

5 eggs, room temperature

1 tbsp cornstarch

1 tbsp all-purpose flour

1/4 tsp salt

Instructions

Set your temperature to 300°F (150°C).

In a bowl whisk together 1 3/4 cups of sugar 1 tablespoon of cornstarch 1 tablespoon of flour and 1/4 teaspoon of salt.

Beat in 5 eggs at room temperature and 1/2 cup of melted butter until thoroughly combined.

Carefully fold in 1 cup of chopped pecans, 1 cup of drained crushed pineapple and 1 cup of shredded coconut, into the mixture.

Place your pie crust into a baking dish.

Pour the mixture over the crust. Create crimps along the edges for a touch.

Put the pie in your oven and bake for 55 minutes.

Cover the pie with aluminum foil. Continue baking for 15 to 20 minutes until its center is just set.

Remove the pie from the oven and let it cool. For added flavor garnish, with whipped cream and toasted coconut before serving.

Enjoy your delicious Island Pecan Pie!

Notes:

Crust Preparation: Ensure the pie crust is well-chilled before adding the filling to prevent it from becoming soggy. Pre-baking the crust for 10 minutes at 350°F (175°C) can help maintain its crispness.

Mixing Ingredients: Thoroughly whisk together the dry ingredients (sugar, cornstarch, flour, and salt) before adding the wet ingredients. This helps prevent clumps and ensures an even distribution of the ingredients.

Eggs: Use room-temperature eggs to achieve a smoother mixture. Cold eggs can cause the melted butter to seize up.

Draining Pineapple: Be sure to drain the crushed pineapple well to avoid excess moisture that could make the pie filling runny.

Pecan Size: Roughly chopped pecans are ideal for this pie, providing a good texture and flavor. Avoid finely chopping them, as it can make the filling too dense.

Baking Time: The initial baking time might vary depending on your oven. Start checking the pie around 50 minutes to avoid overbaking. The pie is done when the center is just set and the edges are golden brown.

Foil Coverage: Covering the pie with aluminum foil during the final baking period prevents the crust from over-browning while allowing the filling to set properly.

Cooling: Allow the pie to cool completely before serving. This helps the filling to firm up, making it easier to slice and serve.

Garnishing: Garnish with whipped cream and toasted coconut just before serving for added flavor and texture.

Storage: Store any leftover pie in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The pie can also be frozen for longer storage. To reheat, warm gently in the oven.

Nutrition Information:

Frequently Asked Questions:

Can I use a store-bought pie crust instead of making one from scratch for Island Pecan Pie?

Yes, you can use either a homemade or store-bought pie crust for this recipe, depending on your preference and convenience.

How crucial is the crushed pineapple in Island Pecan Pie, and can it be substituted or omitted?

The crushed pineapple adds a unique flavor to the pie.

Substituting or omitting it will alter the taste, but you can experiment based on your preferences.

Is there a recommended method for toasting the coconut garnish for the Island Pecan Pie?

Toasting coconut can enhance its flavor.

Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.

Can I use salted butter instead of unsalted butter in this recipe?

While unsalted butter is preferred for better control over salt content, you can use salted butter and adjust the added salt accordingly.

Is it necessary to cover the Island Pecan Pie with aluminum foil during baking, and why?

Covering the pie with foil helps prevent over-browning.

It’s especially crucial during the latter part of baking to set the center without burning the top.

Can I prepare Island Pecan Pie ahead of time and refrigerate it before serving?

Yes, you can prepare the pie in advance and refrigerate.

Reheat or bring it to room temperature before serving for the best taste and texture.

What modifications can be made for a gluten-free version of this Island Pecan Pie?

Use a gluten-free pie crust and substitute gluten-free flour or almond flour for the all-purpose flour in the filling.

What’s the purpose of cornstarch in the Island Pecan Pie filling?

Cornstarch helps thicken the filling, contributing to a smoother texture and preventing it from being too runny.

Can I use a different type of nut instead of pecans in this pie?

Yes, you can experiment with different nuts, like walnuts or almonds, for a variation in flavor and texture.

How do I know when the center of the Island Pecan Pie is “just set” during baking?

The center should have a slight jiggle but not be liquidy.

A toothpick inserted should come out with a few moist crumbs, indicating it’s done.