The first time I brought this to a potluck everyone was a little skeptical…
This tropical twist on a classic pecan pie combines the sweetness of pineapple and coconut with the crunch of pecans for a delightful dessert.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Pie crust | 1 |
| Sugar | 1 3/4 cups |
| Pecans, roughly chopped | 1 cup |
| Crushed pineapple, drained | 1 cup |
| Shredded coconut | 1 cup |
| Unsalted butter, melted | 1/2 cup |
| Eggs, room temperature | 5 |
| Cornstarch | 1 tablespoon |
| All-purpose flour | 1 tablespoon |
| Salt | 1/4 teaspoon |
Instructions:
- Preheat oven to 300°F.
- Beat sugar, eggs, cornstarch, flour, and salt until combined.
- Mix in melted butter, then fold in pecans, pineapple, and coconut.
- Pour filling into pie crust. Crimp edges.
- Bake for 55 minutes. Cover and bake for an additional 15-20 minutes, or until center is set.
- Garnish with whipped cream and toasted coconut.
