Island Pecan Pie
Island Pecan Pie is a tropical twist on the classic pecan pie, with the addition of coconut and rum flavors that take this dessert to a whole new level.
The richness of the pecans is beautifully complemented by the sweet, nutty coconut and the hint of rum, making this pie a delightful treat for any occasion. Whether for a holiday gathering or a special family meal, this pie brings an exotic, flavorful experience with every bite.
Kitchen Equipment Needed
- Pie dish (9-inch)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Rolling pin (if making homemade pie crust)
Ingredients Overview
- Pecans: The star ingredient, adding crunch and richness to the pie.
- Coconut: Sweetened shredded coconut enhances the tropical vibe of the pie.
- Rum: A small amount of dark or spiced rum adds a subtle, warm depth of flavor.
- Corn syrup and brown sugar: These ingredients provide the sticky, sweet filling that holds everything together.
- Butter: Adds richness and flavor to the filling.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and place a rack in the center.
2. Prepare the Pie Crust
If using a store-bought pie crust, simply unroll it and fit it into a 9-inch pie dish. If making a homemade crust, roll it out and place it in the pie dish, crimping the edges. Chill the crust in the refrigerator while preparing the filling.
3. Toast the Coconut
In a small skillet over medium heat, lightly toast 1/2 cup of sweetened shredded coconut until golden brown. Stir frequently to prevent burning. Set aside to cool.
4. Prepare the Filling
In a large mixing bowl, whisk together 3/4 cup light corn syrup, 1/2 cup packed brown sugar, 2 large eggs, 1/4 cup melted butter, 1 tablespoon dark rum, and 1 teaspoon vanilla extract. Mix until smooth and well combined.
5. Add the Pecans and Coconut
Stir in 1 1/2 cups chopped pecans and the toasted coconut until evenly distributed.
6. Fill the Crust
Pour the pecan and coconut mixture into the prepared pie crust, spreading it evenly.
7. Bake the Pie
Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. You can cover the edges of the crust with aluminum foil if they begin to brown too quickly.
8. Cool and Serve
Let the pie cool completely on a wire rack before slicing. The pie will set as it cools. Serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Recipe Tips
- Rum Flavor: The rum adds a subtle depth to the flavor, but you can adjust the amount or use rum extract if you prefer a non-alcoholic version.
- Toasting Coconut: Toasting the coconut brings out its natural sweetness and adds a slight crunch. Don’t skip this step!
- Pecan Variations: For an added crunch, you can mix in some chopped macadamia nuts or cashews along with the pecans.
What to Serve With This Recipe
Island Pecan Pie pairs beautifully with a hot cup of coffee, a glass of dessert wine, or a chilled glass of sweet iced tea. It’s also fantastic when served with a side of fresh whipped cream or a scoop of coconut ice cream.
Frequently Asked Questions
Can I use unsweetened coconut?
While sweetened coconut adds to the overall flavor of the pie, you can use unsweetened coconut if you prefer a less sweet pie. You may want to adjust the sugar slightly if using unsweetened coconut.
Can I make this pie ahead of time?
Yes! This pie can be made a day or two in advance. Store it in the refrigerator and let it come to room temperature before serving.
Can I use a different nut?
While pecans are traditional, you can substitute other nuts like walnuts or macadamia nuts if you prefer.
Serving Suggestions
Serve Island Pecan Pie as the centerpiece of your holiday dessert table, or as a special treat for a weekend family gathering. Top with a sprinkle of toasted coconut or a drizzle of caramel sauce for an added touch of decadence.
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 1 1/2 cups chopped pecans
- 1/2 cup sweetened shredded coconut, toasted
- 3/4 cup light corn syrup
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare the pie crust and chill it.
- Toast the shredded coconut in a skillet over medium heat until golden. Set aside.
- Whisk together corn syrup, brown sugar, eggs, melted butter, rum, and vanilla in a bowl.
- Stir in pecans and toasted coconut.
- Pour the filling into the pie crust.
- Bake for 45-50 minutes until set and golden.
- Cool completely before serving. Enjoy!
Island Pecan Pie
Ingredients
- 1 9- inch pie crust store-bought or homemade
- 1 1/2 cups chopped pecans
- 1/2 cup sweetened shredded coconut toasted
- 3/4 cup light corn syrup
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare the pie crust and chill it.
- Toast the shredded coconut in a skillet over medium heat until golden. Set aside.
- Whisk together corn syrup, brown sugar, eggs, melted butter, rum, and vanilla in a bowl.
- Stir in pecans and toasted coconut.
- Pour the filling into the pie crust.
- Bake for 45-50 minutes until set and golden.
- Cool completely before serving. Enjoy!
