Pecan pie is a family favorite throughout the year, but it’s especially nice during the holidays. It’s a Thanksgiving and Christmas staple, but every once in a while we like to switch it up a little bit, tweaking things here and there, so that we get a unique dessert that breathes new life into a classic, and that offers a little surprise to our hungry friends and family. Here we took an “island” approach and added coconut and pineapple to our pie – it was so good, you have to try it!
1 pie crust (homemade or store-bought)
1 3/4 cups sugar
1 cup pecans, roughly chopped
1 cup crushed pineapple, drained
1 cup shredded coconut
1/2 cup (1 stick) unsalted butter, melted
5 eggs, room temperature
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1/4 teaspoon salt
Preheat oven to 300º F.
In a large bowl, beat together sugar, eggs, cornstarch, flour and salt until thoroughly combined and incorporated.
Mix in melted butter, then fold in pecans, pineapple and coconut.
Place pie crust in a round baking dish, then pour pecan mixture over the crust. Crimp edges of crust.
Place baking dish in oven and bake for 55 minutes, or until almost set.
Cover with aluminum foil and bake for another 15-20 or until center is just set.
Remove from oven and garnish with whipped cream and toasted coconut. Enjoy!
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