Easy Island Pecan Pie Recipe
This tropical twist on classic pecan pie blends coconut milk and a hint of rum for a lush, caramel-like filling.
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Servings:
Ingredients
Main Ingredients
- 1 9-inch unbaked pie shell
- 1.75 cup pecan halves
- 0.9 cup packed light brown sugar
- 0.4 cup granulated sugar
- 0.75 cup light corn syrup
- 0.5 cup unsweetened coconut milk full-fat for best texture
- 0.33 cup unsweetened shredded coconut
- 3 tbsp unsalted butter, melted cooled slightly
- 0.6 cup beaten eggs about 3 large eggs
- 1.5 tsp vanilla extract
- 1 tbsp dark or coconut rum optional but tasty
- 0.5 tsp fine sea salt
- 0.5 tsp ground cinnamon
Instructions
Preparation Steps
- Preheat the oven to 350°F. Place a rack in the center.
- Toast pecans on a sheet pan for 6–8 minutes until fragrant. Cool briefly.
- Set the pie shell on a foil-lined sheet. Scatter pecans and shredded coconut in the shell.
- Whisk brown sugar, granulated sugar, salt, and cinnamon in a bowl to break up lumps.
- Whisk in beaten eggs, corn syrup, coconut milk, melted butter, vanilla, and rum until smooth.
- Pour filling evenly over the pecans and coconut in the pie shell.
- Shield the crust edge with foil. Bake 45 minutes, then remove foil and bake 8–12 minutes more.
- Remove when the center jiggles slightly and the top is set. Cool at least 2 hours before slicing.
Notes
For a chocolate-coconut twist, sprinkle 1/3 cup mini chocolate chips over the pecans before adding the filling. Serve with lightly sweetened whipped cream or a scoop of coconut ice cream. Store covered at room temperature for 1 day, then refrigerate up to 4 days; warm slices briefly before serving.
This recipe is an original creation inspired by classic Easy Island Pecan Pie Recipe flavors. All ingredient ratios and instructions are independently developed.