Island Pecan Pie: A Tropical Twist on a Classic Dessert

 Ingredients:

1 unbaked 9-inch pie crust (store-bought or homemade)

1 1/2 cups pecan halves

3/4 cup shredded sweetened coconut

1/2 cup crushed pineapple, drained

3 large eggs

1 cup light corn syrup

1/2 cup brown sugar, packed

1/4 cup unsalted butter, melted

1 tsp vanilla extract

1/4 tsp salt

Directions:

Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.

Stir in the crushed pineapple and shredded coconut.

Arrange the pecan halves evenly in the unbaked pie crust.

Pour the coconut-pineapple mixture over the pecans, making sure everything is evenly distributed.

Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and the top is golden brown. The pie should jiggle slightly in the center but will firm up as it cools.

Remove the pie from the oven and let it cool completely before serving. This will allow the filling to fully set.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate tropical dessert experience.