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:

  1. Preheat oven to 300°F.
  2. Beat sugar, eggs, cornstarch, flour, and salt until combined.
  3. Mix in melted butter, then fold in pecans, pineapple, and coconut.
  4. Pour filling into pie crust. Crimp edges.
  5. Bake for 55 minutes. Cover and bake for an additional 15-20 minutes, or until center is set.
  6. Garnish with whipped cream and toasted coconut.

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