For the longest time pecan pie was my favorite dessert. I still like it, but it’s not my absolute favorite dessert anymore. (I’m not even sure I have one?!) When I spotted this recipe – which is kind of a tropical spin on traditional pecan pie – I knew I had to give it a try! It’s pretty awesome y’all! Pecan pie with pineapple and coconut in the flakiest homemade pie crust E-VER! So good (and slightly more Spring-dessert-like than classic pecan pie)! Bonus points for being easy and portable. It’s a crowd pleaser for sure. Give it a try and let me know what you think! Enjoy!
Island Pecan Pie
1-3/4 cups sugar
1 tbsp cornmeal
1 tbsp all-purpose flour
1/4 tsp salt
1 cup pecans, coarsely chopped
1 cup (8 oz can) crushed pineapple, drained
1 cup flaked coconut
1 stick (1/2 cup) butter, melted
1 tsp vanilla
1 unbaked 9 inch pie shell
1. Preheat oven to 300 degrees. Beat the melted butter, sugar, cornmeal, flour, eggs, vanilla, and salt together. Stir in the pecans, pineapple and coconut.
2. Pour into unbaked pie shell and bake in preheated oven for approximately 60-75 minutes or until the center is set. Check after 50 minutes. If top is getting too brown, cover loosely with aluminum foil.
*adapted from Favorite Family Recipes