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.
Preheat oven to 325°F with rack in lowest position. Roll out pie-crust on a lightly floured work surface to about 14 inches in diameter; place in a 9-inch pie plate. Using your fingers, tuck overhang under so crust just covers the lip of the plate. Crimp edge and freeze for 15 minutes.
Whisk together brown sugar, corn syrup, butter, eggs, vanilla, and salt until evenly combined. Scatter cashews and coconut chips over crust and pour brown sugar mixture over top, tilting plate so it settles evenly.
Bake on bottom rack until crust is golden and filling is set in the middle, 50 to 60 minutes. Let cool for at least 4 hours before slicing.
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