Island Pecan Pie is a tropical twist on the classic pecan pie, featuring rich flavors of coconut, rum, and a sweet, gooey filling. Here’s a delicious recipe to make this dessert for your next special occasion!
Island Pecan Pie
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 2-4 tablespoons cold water
For the Filling:
- 1 cup light corn syrup
- 1 cup dark brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 tablespoon rum (dark or light)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups pecans, chopped
- 1/2 cup shredded coconut (sweetened or unsweetened, depending on your preference)
- Pinch of salt
Instructions:
1. Make the Pie Crust:
- In a large bowl, combine the all-purpose flour and salt.
- Add the cubed cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, and mix until the dough begins to come together.
- Turn the dough out onto a floured surface and knead gently a few times until smooth. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, roll the dough out to fit a 9-inch pie pan. Press it into the pan, trim any excess dough, and crimp the edges.
2. Prepare the Filling:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the corn syrup, dark brown sugar, melted butter, rum, vanilla extract, and a pinch of salt until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the chopped pecans and shredded coconut until evenly mixed.
3. Assemble the Pie:
- Pour the filling mixture into the prepared pie crust.
- Spread the pecans and coconut evenly throughout the filling, making sure they’re evenly distributed.
4. Bake the Pie:
- Place the pie in the preheated oven and bake for 50-60 minutes, or until the center is set, and the top is golden brown. You can test the doneness by gently shaking the pie—if it jiggles slightly, it’s done.
- If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning.
5. Cool and Serve:
- Allow the pie to cool to room temperature for at least 2 hours to set properly.
- Once cooled, slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips:
- For a Toasted Coconut Flavor: Lightly toast the shredded coconut before adding it to the filling for an extra layer of flavor.
- Rum Substitute: If you prefer not to use rum, you can substitute it with an equal amount of coconut extract or even just extra vanilla extract for a more traditional taste.
- Storing: Store leftover pie in the refrigerator for up to 4 days. It can be served chilled or at room temperature.
This Island Pecan Pie offers a tropical twist with coconut and rum, making it a delightful dessert to enjoy year-round or during special gatherings. Enjoy the perfect balance of flavors and textures! 🥧🥥🌴
