What is the best pecan pie you have ever had? I know, I know, you might be thinking, “Pecan pie is pecan pie” but trust me on this one. This version? Is this a good version of the coconut cream pies my grandma used to make? And now? It’s a staple, especially around the holidays. I sneak in a slice (or two) whenever I can get away with it.
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What is Island Pecan Pie?
Think of it as your classic pecan pie, but with a hint of the tropics. We’re talking toasted coconut flakes mingled with those rich pecans, all swimming in a buttery, caramelly custard that just melts in your mouth. Is this pecan pie reimagined? It captures the essence of that sweet, slightly exotic flavor profile. It’s not overly sweet, either, which is something I really appreciate. It’s that perfect balance of nutty, sweet, and just a touch of coconutty goodness.
Why you’ll love this recipe?
Where do I begin? Island Pecan Pie isn’t just good – it’s ridiculously good. What I love most is the flavor explosion. The pecans offer that wonderful, deep nutty flavor, the coconut adds a lovely chewiness and subtle sweetness, and the buttery custard brings it all together in perfect harmony. What is the best combination of flavors? I promise! Even if you’re not a seasoned baker, you can nail this. And let’s talk about cost-efficiency. Most of the ingredients are pantry staples, so you won’t have to break the bank to whip up this masterpiece. Which is always a win in my book. Is this pie tastier than a store bought pecan pie? From Thanksgiving dinner to a casual Sunday brunch, it’s always a crowd-pleaser. Serve it warm with a scoop of vanilla ice cream, or enjoy it cold straight from the fridge (my personal favorite! ). I’ve even been known to sneak a slice for breakfast. Don’t judge! It reminds me a bit of my mom’s famous chocolate pecan pie, but with that tropical twist that makes it completely unique. Is this Island Pecan Pie worth it?
How do you make an island pecan pie?
Quick Overview
How do you make an Island Pecan Pie? How do you make a simple pie crust, mix together the pecan and coconut filling, pour it into the crust, and bake until golden brown and bubbly? The magic is in the combination of ingredients and the toasting of the coconut, which brings out its nutty flavor. It’s really a no fail recipe, I promise. What are some of the best ways to make an island paradise in no time?
Ingredients
For the Pie Crust:
* 1 1/4 cups all-purpose flour (I like to use unbleached for the best flavor) * 1/2 teaspoon salt * 1/2 cup (1 stick) cold unsalted butter, cut into cubes * 3-5 tablespoons ice water (add slowly until smooth) How does dough come together?
For the Filling:
* 1 cup packed light brown sugar (this adds a caramel-like sweetness that’s divine) * 1/2 cup (1 stick) unsalted butter, melted * 3 large eggs, lightly beaten * 1/4 cup heavy cream (this makes the dough thicker) How do I make custard? * 1 teaspoon vanilla extract (use pure vanilla for the best flavor) * 1/4 teaspoon salt * 1 1/2 cups pecan halves (toasted for extra flavor – trust me, it’s worth it! ) * 1 cup sweetened shredded coconut, toasted (again, toasting is key!)
For the Glaze:
* 2 tablespoons butter
* 2 tablespoons milk
* 1/2 cup icing sugar
* 1/2 teaspoon vanilla
What is the step-by-
Step 1: Preheat & Prep Pan
Preheat oven to 350°F (175°C). While it’s heating up, grease a 9-inch pie plate. I like to use a little butter or cooking spray to make sure the pie doesn’t stick. What’s worse than a stuck pie?
Step 2: Make the Pie Crust
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. I always err on the side of less water rather than more.
Step 3: Chill the Dough
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This will help prevent the crust from shrinking while baking. I sometimes chill it for an hour if I have the time. It makes a huge difference!
Step 4: Roll Out and Pre-Bake the Crust
On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to the prepared pie plate. Crimp the edges decoratively. Prick the bottom of the crust with a fork to prevent it from puffing up. Bake for 15 minutes, or until lightly golden brown. This step is important because it ensures that the crust will be nice and crispy!
Step 5: Prepare the Filling
In a large bowl, combine the brown sugar, melted butter, eggs, heavy cream, vanilla extract, and salt. Whisk until smooth. Stir in the toasted pecans and coconut. The filling should be nice and thick, almost like a caramel.
Step 6: Assemble and Bake
If you’re making a pie crust, pour the pecan and coconut filling into the pie crust. Spread it evenly over the crust. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, you can cover the edges with foil. I usually check it around 30 minutes and add foil if needed.
Step 7: Cool
Let the pie cool completely on a wire rack before glazing. This is the hardest part – waiting! If you cut into it too soon, it will be a runny mess.
Step 8: Glaze and Serve
Combine the glaze ingredients in a pan and heat until simmering, stir until smooth and thickened. Drizzle over the pie when cool.
Step 9: Slice & Serve
Once the glaze is set, slice and serve. I like to serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
What should I serve it with?
Is Island Pecan Pie good on its own? The bitterness of coffee will balance out the sweetness of the pie. I love serving it with a dark roast. For brunch, dress it up with a few fresh berries and a sprig of mint. Serve it with a sparkling wine or a mimosa for a truly decadent experience. As a dessert, serve it warm with a scoop of vanilla ice cream or homemade whipped cream. A drizzle of caramel sauce or a sprinkle of toasted coconut would also be delicious. My family loves it with a scoop of Blue Bell vanilla. And for cozy snacks, enjoy a slice with a glass of milk or a cup of hot tea. It’s the perfect comfort food for a chilly evening. I often have a slice after the kids go to bed. It’s my secret!
How do you make an island pecan pie?
What are some of the best ways to make Island Pecan Pie?What are the best ways to toast pecans and coconut?I cannot stress this enough. Toasting brings out their nutty, sweet flavors and adds a wonderful depth to the pie. Is it safe to bake them on a baking sheet at 350°F?Don’t overmix dough.If you overmix the flour, the gluten will develop, resulting in a tough crust. Mix the dough just until it comes together, then chill it in the refrigerator.Use cold butter and ice water.How do you make a flaky crust?Pre-bake the crust.What is the best way to prevent a soggy bottom?Let the pie cool completely before slicing.As tempting as it may be to dig in right away, letting the pie cool completely will allow the filling to set and prevent it from being a runny mess!Experiment with different flavor variations.Add a splash of rum or bourbon to the filling for an extra kick. Or, add a pinch of cinnamon or nutmeg for a warm, spicy flavor. I once added a little bit of maple syrup, and it was amazing!Don’t overbake.If the filling is still jiggly, it’s not ready. Watch the oven closely. Don’t be afraid to use a crust shield if your pie crust is browning too fast, you can even just loosely place some foil on top. And finally, don’t be afraid to make mistakes! What is the best way to make an Island Pecan Pie?
What are some Storing and Reheating Tips?
How do you make an Island Pecan Pie?Room Temperature:Is it safe to store a pie at room temperature for up to 2 days?Refrigerator Storage: How do IFor longer storage, you can keep the pie in the refrigerator for up to 5 days. Again, make sure to wrap it tightly to prevent it from absorbing any odors from the fridge. I prefer to refrigerate, just to be safe.How do I use a freezer If you want to freeze the pie, wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.
What is Glaze Timing Advice?I recommend adding the glaze just before serving, as it can become sticky and lose its shine if stored for too long. But it tastes great even if it’s not super shiny. And here’s a little tip: If you’re reheating the pie, warm it in the oven at 300°F (150°C) for 10-15 minutes, or until heated through. This will help to restore its flavor and texture. You can also reheat individual slices in the microwave but be careful not to overheat them.
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Final Thoughts
What is your favorite recipe for Island Pecan Pie? What is the best combination of pecans, coconut, and buttery custard? If you love this one, maybe you’d also like my recipe for chocolate pecan pie. It’s a similar concept, but with a rich chocolate twist. Happy baking, friends! What is your favorite recipe for Island Pecan Pie?
Tropical Nut Delight Pie
Ingredients
Main Ingredients
- 3.5 cups granulated sugar Use cane sugar for a richer flavor
- 2 cups hazelnuts Roughly chopped
- 2 cups mango chunks Drained
- 2 cups shredded coconut Unsweetened
- 1 cup unsalted butter Melted and slightly cooled
- 9 large eggs At room temperature
- 3 tablespoons cornmeal For a slight crunch
- 0.5 teaspoon sea salt
- 2 ready-made pie crusts Or enough dough for two 9-inch pies
Instructions
Preparation Steps
- Preheat the oven to 320°F (160°C). Place the pie crusts into 9-inch pie plates and style the edges as desired.
- In a large mixing bowl, whisk together the sugar, cornmeal, and salt until well combined.
- Add eggs one at a time and whisk until fully blended. Gradually whisk in melted butter until smooth.
- Fold in the hazelnuts, drained mango chunks, and shredded coconut until evenly mixed.
- Spread the filling equally between the two pie crusts.
- Bake for 60 minutes, then cover with foil to prevent crust from browning too much. Continue baking for an additional 20 minutes or until the center is set.
- Allow pies to cool completely on a rack before serving.
- Optional: Add a dollop of whipped cream before serving for extra indulgence.
