Pineapple Pecan Pie

 

This variation on a classic is one that I would definitely repeat. The bright pineapple  and bronzed pecans mixed within a creamy silky golden brown filling has such a late summer feel. Let the pineapple naysayers sink into a splendiferous slice and be effortlessly swayed with its sweet, tangy and nutty flavour. 

Pineapple Pecan Pie

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makes one 9-inch pie

1/2 cup lightly packed dark brown sugar

2 tablespoons unbleached all purpose flour

1/2 teaspoon salt

1/4 cup butter

3 eggs

1 cup corn syrup

1 teaspoon vanilla extract

1 cup pineapple tidbits

1 cup pecan halves

Preheat oven to 450ºF (230ºC)  

Prepare a pastry recipe of your choice, roll out and line a 9 inch pie plate. Trim and flute the edges. Do not prick. Alternately, you can use a ready-made pie shell, follow package instructions.

Drain the pineapple tidbits using a fine mesh sieve and lightly pat dry.  

In a medium bowl combine together the brown sugar, flour and salt.

In a large bowl cream the butter. Add the brown sugar mixture and blend in the eggs, corn syrup and vanilla.

Fold in the drained pineapple tidbits along with the pecan halves. 

Pour the mixture into the prepared pie plate. Bake in the preheated oven for 10 minutes, or until pastry is golden. Reduce heat to 325ºF and continue baking for 30 to 35 minutes longer, or until filling is set. Cool before serving. 

Notes: Corn syrup substitutions: maple syrup, honey, golden syrup, brown rice syrup - texture and taste may change.