Island Pecan Pie

Island Pecan Pie from favfamilyrecipes.comYou have got to try this Island Pecan Pie!!  For Thanksgiving this year I wanted to try something new in the pie world.  I was searching all kinds of pecan pies on pinterest and saw this pineapple coconut pecan pie that I knew I had to have!  Unfortunately the pin just linked to a picture and not a recipe, but after doing more searching on the internet I finally found the exact recipe!  Apparently this is a famous pie in a diner in Arkansas.  And after making it, I know why!  It is seriously amazing!  And now all of you can have the recipe too without all the search work.  🙂  You will need an unbaked pie crust for this recipe, we have a great recipe for one HERE.

Island Pecan Pie

Island Pecan Pie


  • 2 cups sugar
  • 1 tablespoon corn meal
  • 1 tablespoon flour
  • 5 eggs
  • pinch of salt
  • 1 cup pecans, coarsely chopped
  • 1 cup drained crushed pineapple
  • 1 cup flaked coconut
  • 1 stick butter, melted
  • 1 unbaked pie shell


  • Beat the sugar, corn meal, flour, eggs and salt together. Gently stir in the pecans, pineapple and coconut (don't beat it). Stir in the melted butter and mix well.
  • Bake at 300 degrees in an unbaked pie shell approximately 50 to 60 minutes.
  • Here I covered the crust edge with some aluminum foil to keep it from burning. Cook 15 to 30 more minutes, or until the pie is set.
  • For the topping I did whipped topping and mixed in a little almond extract. Then sprinkled on toasted coconut.

PCP Pie from Dining with Debbie


  1. Martha@A Family Feast says:

    WOW – this looks amazing! Pinned and sharing on my Facebook page later this evening! Can’t wait to try this!

  2. lydg says:

    What did you put on top??

    • Emily says:

      I just did whipped topping, and I mixed in a little almond extract. 🙂 Then I toasted some coconut to sprinkle over the top.

  3. jasmine says:

    hi,looks great! if i just buy a bag of flaked coconut,am i buying sweetened or unsweetened?thanks!

    • Emily says:

      You could do either, I did the sweetened.

  4. J says:

    hi,is the cornmeal essential?i cant find that here in australia,or maybe a substitute suggestion?thank you!

    • Emily says:

      Corn starch would work too.

  5. Anna says:

    Corn meal? Just wondering if you meant corn syrup, which is in traditional pecan pie? Or corn starch for thickener? If not, what is the purpose of corn meal??

    • Emily says:

      Yep. its corn meal! It acts as a thickener, but you can sub out with corn starch if you want.

      • Becca says:

        I live in Florida and want to add this tropical pie for Thanksgiving.
        self-rising or all purpose cornmeal???
        Florida hugs,

        • Echo says:

          All purpose corn meal works great. Your guests are going to love this pie! Have a Happy Thanksgiving!

  6. Kristine says:

    Do you think this would work without the pineapple and what substitutions would I need to make? Thanks!

    • Emily says:

      Yes, leaving out the pineapple would be fine. I would maybe try subbing it for something else like banana or another fruit.

  7. Judy says:

    I made this pie last night. It is WAY too sweet! –Will it mess up the recipe to use only one cup of sugar?
    And how much do you beat the egg mixture? –Until it’s big and foamy, or just a little? I beat mine a bunch, and I ended up with enough filling for nearly two 9-inch pie shells. (Maybe I just answered my own question..)

    • Emily says:

      I tried not to over beat it because I didn’t want the eggs to expand, then didn’t beat it at all when adding the other ingredients. You could definitely do a little less sugar if it was too sweet for you. Or try using fresh, instead of canned pineapple- it’s not as sweet and I think actually tastes much better. The canned is just easier. 🙂

  8. Jodie says:

    Does this pie need to be refrigerated? I need to take a pie for thanksgiving and we have a three hour drive… Just want to know if I can make ahead of time to travel

    • Emily says:

      Yes, it needs to be refrigerated but it would be fine on your drive. Especially if you keep it in a cooler.

  9. Resa's kesterson says:

    Do you bake it 50-60 minutes and then cover the crust and bake for another 15-30 minutes?? So it could possibly take up to 1.5 hours? Does this make just one pie? Thanks!

    • Emily says:

      Yes on the time, because it is cooked on such a low heat. Cooking times ail vary based on elevation and ovens. Yes, it makes 1 pie. It will be very full. You could definitely split it into 2 and your cooking time would be shorter.

  10. Stacy says:

    What kind of flour for the Island pecan pie

    • Emily says:

      just regular flour, you can use white or wheat flour.

      • Debra says:

        But is it self rising or Plain flour?

        • Emily says:

          plain flour.

  11. Jill says:

    I made this pie. The mixture was too much to fit in the ready made crust that I bought so I divided what was left after the pie into two ramekins and baked it along with the pie. The ramekins were done about the time the foil went on the crust. Waste not want not. Yum! doubly good.

  12. Robin warren says:

    could you use 3 eggs instead of 5?

    • Erica says:

      You could try it with 3… we have only ever used 5 so I don’t know how it would turn out with 3

  13. Becky hamlett says:

    The picture looks a little dry. Is it or is it just me?

    • Emily says:

      It’s definitely not dry, it maybe just appears that way.

  14. Sharon says:

    Can you use brown sugar instead of white?

    • Emily says:

      I haven’t tried that but let me know how it works!

  15. Karen Owczarek says:

    What size can of pineapple do you use?

    • Emily says:

      You only need a cup, so I would get a can with more than 8 oz.

  16. Toni says:

    Did you blind bake the pie shell prior to filling?

    • Emily says:

      Nope, the pie crust is unbaked prior to cooking.

  17. Stella Williams says:

    Looks delicious your whipped topping is that cream that is whipped till thick. Thank you Emily will definitely make it I know my family will love it.

    • Emily says:

      Thanks! You will definitely love it, it’s one of my favorites!!

  18. Racheal says:

    Should the pie have that eggy taste? Or is 5 eggs too many

    • Emily says:

      I have made it multiple times, I promise there isn’t an eggy taste.

  19. Bea says:

    I love anything that starts with pineapple, coconut and pecans so I can’t wait to try this! Thanks for doing all the work and graciously sharing it with us!!

    • Echo says:

      You are our kind of girl! We hope you like the recipe. Thank you for visiting our site!

  20. Amanda says:

    I made this pie a while back and it was AMAZING! I’m making it again today, then I’ll be making it AGAIN on Wednesday to take to my in-laws for Thanksgiving! We love it SO much! Thank you so much for posting this recipe – I have a feeling it’s going to be a holiday staple in my house for quite a while 🙂

    By the way, for anyone interested: The first time I made the pie, I subbed applesauce for the butter and a bit of the sugar (only because I forgot to get butter at the grocery store and we always have applesauce on hand for the baby- hah!) and it worked fabulously! I think I did 4oz of applesauce and cut the sugar by half a cup? I wish I could remember exactly, but either way I had no idea how it would turn out and it was AWESOME. This time I am baking it per the recipe, no changes, and I’m very excited to see how it turns out 🙂

    • Emily says:

      I’m making this pie tomorrow too! So glad you like it, it’s one of my favorites!

  21. dawn says:

    No one in my family particularly likes pue crust. But they do like graham cracker crust. Do u think I can make this recipe for them using a graham cracker crust and also using a 9 ×13 baking dish?

    • Erica says:

      If that is what your family would prefer, I would say: “Go for it”! Let us know how it turns out!

  22. Barbara says:

    Hi Emily, I’ve had this saved to try for a while. We are having my Dad’s 90th birthday party soon and I’d like to try this for part of the three day menu. However, there are going to be so many people that will want to try it–this is what I’m wondering???? What do you think about doubling the recipe and putting it into a 13 x 9 dish without a crust? Will it be too hard to cut this method? If it absolutely needs a crust, what about a shortbread type crust???
    Thanks, Barbara

    • Emily says:

      I’m not sure, I have never tried that! I would probably do some sort of crust along the bottom of the pan. If it were me, I would probably just make 2 pies.

  23. Debbie Harbour says:

    Got this recipe from my husbands Aunt, about 20 yrs ago ( minus the pecans). Lost my recipe book it was in & Aunt passed away. Asked everyone in the family & no one knew what I was talking about. Recipe book was found & have enjoyed the pie. Will make note of adding pecans. I also cut coconut in 1/2 (not a real big fan) & up the crushed pineapple by same amount. Still very very good!!

  24. Debbie Harbour says:

    It also makes great little tart size pies, just have to watch them closer while baking. Great for big gatherings or bake sells

    • Echo says:

      What a good idea! Thanks!

  25. Jane says:

    I made this pie two days ago. My husband is not big on pies, but he loved this one!

    Don’t you hate when people make substitutions? Sorry! I didn’t have pecans, so I put in chopped walnuts. Still delicious, but I will use pecans next time.

    Also, as some of the others said, I had enough filling to make two pies! Surprise! I wonder if I just mixed it too much (as you said you didn’t want the eggs to fluff) or if it is possible to cut the recipe in half next time?

    I used sugar and I wonder about using the Splenda Baking Blend next time. I liked the idea of subbing in some apple sauce for some of the sugar as suggested above, too.

    Oh, I thought the crust would get too soggy with the filling, so I put it in the oven for about 5 minutes before adding the filling. It didn’t really bake it, but it firmed up the bottom just a bit. Maybe next time I will try it as you advised since the comments don’t seem to criticise the crust for getting soggy.

    Great recipe!

    • Echo says:

      Haha! No, we don’t hate it when people make substitutions. It’s fun to try new things and you’ve got to use what you have on hand. I’ll do just about anything to save myself a trip to the grocery store to get just one thing.

  26. norma says:

    Delicious! I made for a euchre game and every body ask for the recipe.
    Great job. Tkanks.

    • Echo says:

      Thank you for the feedback! We are so glad it was a hit!

  27. martha shaw says:

    thanks for sharing recipe, would you also have a recipe for a hawaiian fruitcake, yellow, not has pineapple,coconut, macadamia nuts?

    • Emily says:

      No, we have a Hawaiian wedding cake though.

  28. carissa says:

    Hi emily,

    Thanks for sharing the recipe! It came out really good i think! If I made it tonight for tomorrow should I put it in the frog over night?
    Thanks so much!
    Carissa 🙂

    • Emily says:

      Yes, I always keep it in the fridge.

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