Drain the pineapple before you mix the filling. The little pieces of fruit belong in this Island Pecan Pie, while the extra juice can stay behind. Once the pie is baked, the pineapple is tucked into a buttery, egg-set filling with shredded coconut and roughly chopped pecans. Let it cool and chill before lifting out a slice so the filling comes away with the crust.
This is a good pie to make ahead of a holiday dinner. The filling mixes in one bowl, goes into an unbaked crust and bakes at a low temperature. It needs time in the oven and time to cool, so make room in the fridge before you start. A spoonful of whipped cream and a little toasted coconut finish each slice if you want to dress it up.
What goes into Island Pecan Pie?
The pineapple, coconut and pecans each bring something to the filling. Crushed pineapple keeps the fruit in small pieces, coconut gives it a chewy texture, and the pecans add crunch. Sugar, melted butter and eggs make up the rich base, with a little flour and cornstarch to help it set.
Use the roughly chopped pecans called for in the recipe. You’ll get pieces in each slice, and they’re easy to stir through the filling. For the crust, homemade pastry or a ready-made crust both work. Start with an unbaked shell and choose a deep pie dish with enough room for the filling.
Drain the pineapple and mix the filling
Tip the crushed pineapple into a sieve and let the juice drain away before measuring it for the pie. Give it time to stop dripping. Leaving that loose juice behind helps keep the filling from becoming watery.
Beat the sugar, eggs, cornstarch, flour and salt together until they’re thoroughly blended. Stir in the melted butter, then fold in the pecans, drained pineapple and coconut. A spoon or spatula works well for this last part. You want the fruit and nuts spread throughout the filling.
Choose a deep crust and leave room at the rim
Fit the pastry into the pie dish before pouring in the filling, then crimp the edge. This recipe makes a generous amount of filling, so check the depth of a store-bought shell before you begin. Use a deep dish that can hold it comfortably and keep the filling below the rim. A shallow shell can overflow in the oven.
Bake gently, then cover with foil
The pie starts at 300°F and stays at that temperature for both stages of baking. After 55 minutes, the filling should be nearly set. Cover the pie loosely with aluminum foil and bake for another 15 to 20 minutes, until the center is just set.
Judge the middle as well as the edges. If the center still looks liquid, it needs more time. Once it’s set, take the pie out. The foil protects the top while the filling finishes cooking underneath.
Cool and chill before slicing
Set the pie on a rack after baking, then refrigerate it within two hours. Keep it chilled until you’re ready to serve. The filling will firm as it cools, making it easier to cut a wedge and lift it out on a pie server.
Add whipped cream and toasted coconut to individual slices just before serving. For a dessert table with a couple of pie choices, Bestfeed’s Southern pecan pie is another option.
How to store and freeze Island Pecan Pie
Cover the cooled pie and refrigerate it for up to three to four days. Keep the whipped cream separate so the top stays tidy and you can add a fresh spoonful when you serve a slice.
To freeze it, wrap the cooled pie or individual slices securely and place them in a freezer container or bag. Use within one to two months for best quality, and thaw in the refrigerator before serving. Add the optional toppings after thawing.
Island Pecan Pie with Pineapple and Coconut Recipe
Bestfeed
Island Pecan Pie with Pineapple and Coconut
A baked pecan pie with drained crushed pineapple and shredded coconut in a buttery egg-set filling.
Beat the sugar, eggs, cornstarch, flour and salt together in a large bowl until thoroughly combined.
Stir in the melted butter. Fold in the pecans, drained pineapple and shredded coconut.
Fit the unbaked pie crust into a deep round pie dish large enough for the filling. Pour in the filling, leaving room below the rim, and crimp the edge.
Bake for 55 minutes, until the filling is nearly set.
Cover loosely with aluminum foil and continue baking for 15 to 20 minutes, until the center is just set.
Cool the pie on a rack, then refrigerate within 2 hours. Chill until ready to slice and serve.
If desired, serve slices with whipped cream and toasted coconut.
Notes
The bake has two stages at 300°F. Bake uncovered for 55 minutes, then cover with foil for another 15 to 20 minutes. The stated total time of about 1 hour 20 minutes is before cooling and chilling. Use a deep pie dish with enough capacity for all the filling and leave room below the rim. Drain the crushed pineapple before measuring. Cover and refrigerate the cooled pie for 3 to 4 days. Freeze tightly wrapped portions for 1 to 2 months and thaw in the refrigerator.
