Island Pecan Pie

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!

Table of Contents

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! 🥧🥥🌴