Description
This Island Pecan Pie is a tropical twist on the classic Southern favorite! Featuring a rich, buttery filling with toasted pecans and hints of coconut, this pie delivers the perfect balance of crunchy and creamy textures. A must-try dessert for pecan pie lovers!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cubed)
- 3–4 tablespoons ice water
For the Filling:
- 3 eggs
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 1 cup pecan halves
- 1/2 cup shredded coconut
Instructions
- Prepare the Crust:
- In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Chill for 15 minutes.
- Preheat and Prepare the Filling:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk eggs, corn syrup, brown sugar, granulated sugar, melted butter, vanilla, and coconut extract until smooth.
- Stir in pecans and shredded coconut.
- Assemble and Bake:
- Pour the filling into the prepared pie crust.
- Bake for 50-55 minutes or until the center is set and slightly jiggly.
- Let cool before slicing.
- Serve:
- Garnish with extra pecans and coconut if desired.
- Serve with whipped cream or vanilla ice cream.
Notes
- To toast the pecans, bake them at 350°F (175°C) for 5-7 minutes before adding them to the filling.
- For extra richness, drizzle with caramel sauce before serving.
- Store leftovers in the refrigerator for up to 3 days.
