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Island Pecan Pie

Capturing the essence of paradise in every bite. It's the perfect sweet treat for those who want to add a touch of island charm to their pecan pie experience.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Pie
Cuisine American

Ingredients
  

  • 1 Prebaked 11” deep dish pie crust
  • 2 Cups Sugar
  • 1 Tbs cornmeal
  • 2 Tbs flour
  • 6 eggs
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1-1/4 Cup pecans coarsely chopped
  • 1 small can crushed pineapple thoroughly drained
  • 1 Cup coconut sweetened
  • 1/2 Cup butter melted
  • 1 11” pie crust pre baked

Homemade Almond Whipped Cream

  • 2 cups Heavy Cream
  • 3 tbsp Sugar
  • 1 tsp Almond Extract

Topping

  • 1/2 Cup Coconut toasted

Instructions
 

  • Pre-Heat oven at 325F
  • Beat the sugar, corn meal, flour, eggs, vanilla and salt together.
  • Gently stir in the pecans, pineapple and coconut (don't beat it). Stir in the melted butter and mix well.
  • Pour mixture into prebaked pie shell. Cover crust edge with a pie ring
  • Bake approximately 50 minutes. Cover lightly with aluminum foil and bake 15 to 20 more minutes, or until the pie is set.
  • Allow pie to cool and then refrigerate until ready to serve. Store in the refrigerator for up to 1 week. Do not freeze this pie.

Homemade Almond Whipped Cream

  • With a mixer, whip heavy cream until soft peaks form. Add sugar and almond extract. Continue to whip until stiff peaks form or until it reaches your desired consistency. Top with toasted coconut

Video

Notes

Recipe by Emily Walker/Taste of Home
Keyword Dessert, Macadamia Nuts, Pecan, Pie, Sweets