You have got to try this Island Pecan Pie!! For Thanksgiving this year I wanted to try something new in the pie world. I was searching all kinds of pecan pies on pinterest and saw this pineapple coconut pecan pie that I knew I had to have! Unfortunately the pin just linked to a picture and not a recipe, but after doing more searching on the internet I finally found the exact recipe! Apparently this is a famous pie in a diner in Arkansas. And after making it, I know why! It is seriously amazing! And now all of you can have the recipe too without all the search work. 🙂 You will need an unbaked pie crust for this recipe, we have a great recipe for one HERE.
- 2 cups sugar
- 1 tablespoon corn meal
- 1 tablespoon flour
- 5 eggs
- pinch of salt
- 1 cup pecans, coarsely chopped
- 1 cup drained crushed pineapple
- 1 cup flaked coconut
- 1 stick butter, melted
- 1 unbaked pie shell
- Beat the sugar, corn meal, flour, eggs and salt together. Gently stir in the pecans, pineapple and coconut (don't beat it). Stir in the melted butter and mix well.
- Bake at 300 degrees in an unbaked pie shell approximately 50 to 60 minutes.
- Here I covered the crust edge with some aluminum foil to keep it from burning. Cook 15 to 30 more minutes, or until the pie is set.
- For the topping I did whipped topping and mixed in a little almond extract. Then sprinkled on toasted coconut.