The shores are calling in this irresistible Island Pecan Pie recipe loaded with juicy pineapple, tropical coconut flakes, and crunchy pecans enveloped in a lush vanilla and almond-infused custard.
With each luxurious bite, let your tastebuds be whisked away on a first-class vacation to the islands.
We’re spilling the sunrise-hued filling on how to recreate this beachy bakery darling from an hole-in-the-wall Arkansas diner that’s got Pinterest pinned up with rave reviews.
Trust us, your next soirée calls for this show-stopping stunner.
Craft the Quintessential Crust: While pre-made crusts simplify prep, go the extra mile with our easy homemade pie crust for ultimate flakiness. Or give it island flair with a gluten-free crust variant.
Pineapple Power: Drain canned pineapple well before mixing in for mega moisture without making the filling soggy.
Plus, it prevents cracking.
Toasted Coconut: For bonus tropical essence, toast coconut flakes in the oven for next-level texture and golden color we can’t get enough of.
Whip it Good: Take the Hawaiian dream pie over the top with an insanely decadent almond whipped cream.
Beyond basic with nutty notes, it’s sure to have guests begging for the recipe.
Ingredients:
2 cups white sugar
1 tablespoon corn starch
1 tablespoon all-purpose flour
1⁄4 teaspoon salt
5 large eggs
1⁄2 cup melted butter
1 1⁄2 cups chopped pecans
1 cup crushed pineapple, drained thoroughly
1 cup sweetened coconut flakes
1 unbaked 9-inch pie crust
Almond Whipped Cream:
2 cups heavy cream
3 tablespoons white sugar
1 teaspoon almond extract
Instructions:
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