This pie may be white on brown on beige, but what it lacks in color it makes up for in complex, rich flavors. Think of it as a classic pecan pie with a little Hawaiin twist. Laid along the bottom of the crust is a generous lining of cashews, topped with a brown-sugar filling and coconut chips on top. For easy transit from countertop to oven and back, set the pie shell on a rimmed baking sheet—it’s easier to grab than a hot, bubbling pie. Shopping tip: If you can’t find wide, flat coconut chips, unsweetened flaked coconut will work as well.