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Pineapple and Coconut Island Pecan Pie Recipe

Pecan pie, a classic dessert hailing from the Southern United States, is well-loved for its rich, nutty flavour and gooey filling. But why not take a culinary adventure and add a tropical twist to this beloved dish? Introducing the Pineapple and Coconut Island Pecan Pie — a delightful blend of sweet, nutty, and fruity flavours that will transport you straight to a sun-kissed beach. This recipe is perfect for festive occasions or for simply satisfying your sweet tooth!

Ingredients

For the pie crust:

• 200g digestive biscuits
• 100g unsalted butter, melted
• 1 tablespoon sugar

For the filling:

• 200g pecan nuts, roughly chopped
• 150g brown sugar
• 125ml golden syrup
• 2 large eggs
• 150ml double cream
• 100g fresh pineapple, finely chopped (or use tinned if unavailable)
• 50g desiccated coconut
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

Step 1: Prepare the Pie Crust

1. Preheat your oven to 180°C (350°F).
2. In a food processor, blitz the digestive biscuits until they resemble fine crumbs.
3. In a mixing bowl, combine the biscuit crumbs with the melted butter and sugar until well mixed.
4. Press the mixture firmly into the base and up the sides of a 23cm (9-inch) pie dish to form an even layer.
5. Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Allow it to cool slightly.

Step 2: Make the Filling

1. In a large bowl, combine the chopped pecan nuts, brown sugar, golden syrup, and a pinch of salt.
2. In a separate bowl, whisk together the eggs until well beaten, then stir in the double cream and vanilla extract.
3. Gently fold the egg mixture into the nut mixture until well combined.
4. Add the chopped pineapple and desiccated coconut to the mixture, folding them in gently to maintain the texture.

Step 3: Assemble and Bake the Pie

1. Pour the filling into the pre-baked pie crust, spreading it evenly.
2. Bake in the oven for 30-35 minutes, or until the filling is set and a little bubbly. The centre may still have a slight jiggle but will firm up as it cools.
3. Remove the pie from the oven and allow it to cool to room temperature, preferably for at least 2 hours.

Serving Suggestions

This Pineapple and Coconut Island Pecan Pie is delightful on its own, but it pairs beautifully with a dollop of fresh whipped cream or a scoop of vanilla ice cream. For an added touch, sprinkle a few toasted coconut flakes or pecans on top just before serving.

Storage

Leftover pie can be covered and kept in the refrigerator for up to three days. Just be aware that the texture may change slightly as it sits.

Conclusion

This Pineapple and Coconut Island Pecan Pie is a beautiful fusion of flavours that captures the essence of a tropical paradise while retaining the comforting qualities of a traditional pecan pie. Whether you’re hosting a dinner party or simply indulging your dessert cravings, this recipe is sure to impress. Grab your apron and embark on a delicious journey to the islands with every bite! Enjoy!

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