Coconut Cream Pie With Caramelized Pineapple and Pecans

Coconut Cream Pie With Caramelized Pineapple and Pecans

A twist on the classic cream pie, this recipe incorporates the sweetness of caramelized pineapple and the crunch of toasted pecans.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup shredded coconut
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 ripe pineapple, sliced and caramelized

Instructions

Make the Pecan Crust

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, and salt.
3. Stir in melted butter until well combined.
4. Fold in shredded coconut.
5. Press mixture into a 9-inch pie dish.

Make the Coconut Cream Filling

1. In a blender or food processor, combine sweetened condensed milk, heavy cream, vanilla extract, and caramelized pineapple.
2. Blend until smooth and creamy.

Assemble and Bake

1. Pour coconut cream filling over pecan crust.
2. Bake for 40-45 minutes or until edges are golden brown and center is set.

Garnish with Toasted Pecans

1. Preheat oven to 350°F.
2. Spread chopped pecans on a baking sheet.
3. Bake for 5-7 minutes or until fragrant and lightly toasted.

Notes

• Caramelize pineapple by heating it in a skillet over medium heat until golden brown and caramelized.
• You can toast pecans ahead of time to save time during assembly.
• This pie is best served chilled, so refrigerate for at least 2 hours before serving.