Island Pecan Pie

5 from 61 votes

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Island Pecan Pie is loaded with pineapple, coconut, and pecans in a delicious creamy filling. A tropical twist on a pecan pie classic!

Close up of a Island Pecan Pie slice.
Featured with this recipe
  1. Tips for Island Pecan Pie
  2. Frequently Asked Questions
  3. More Delicious Pie Recipes
  4. How to Make Island Pecan Pie
  5. Island Pecan Pie Recipe

Island pecan pie is a tropical treat you can make for any occasion! I tried it a few years ago for Thanksgiving instead of our classic pecan pie and it was a smashing success. This recipe originally came from an Arkansas diner that I tracked down on Pinterest.

This pecan pie recipe is creamy and flavorful with sweet chunks of pineapple and crunchy pecans and coconut flakes. I’ve served it at Easter dinner, Christmas, and on warm summer Sunday afternoons. It’s versatile and a perfect recipe for any time of year.

And if you love tropical flavors, try some of these other delicious desserts with an island flair, like this pina colada poke cake, or these tempting coconut lime cheesecake bars.

Top view of Island Pecan Pie.

Tips for Island Pecan Pie

  • Homemade pie crust. Find the perfect unbaked pie crust recipe for homemade pie crust to save on time, you can find delicious ready-to-bake pie crusts in the freezer section of your grocery store. 
  • Edges. Crimp the edges of the crust with a fork or your fingers for an extra decorative touch.
  • Toppings. I topped this tropical pie with homemade whipped cream. Make basic whipped topping with heavy cream, and sugar and add a little almond extract with an electric mixer. It complements the tropical flavors of the pie.
  • Whipped topping. For ease, use store-bought whipped topping. But making your own homemade whipped cream doesn’t take long and it adds a rich element to this already extravagant pie.
  • Coconut. For added flavor, sprinkle toasted coconut on the top of the pie. To get perfectly toasted coconut, spread a thin layer of coconut on a cookie sheet and roast in the oven at 325 degrees for about 5-10 minutes. The golden color pops on top of a dollop of whipped cream.
  • Ice cream. Scoop vanilla ice cream on top of your pie too!
  • Storing. Store the pie in the refrigerator for up to a week.

Frequently Asked Questions

Can I use different nuts in the pie?

Yes! It will alter the taste and some of the texture but feel free to try macadamia nuts or almonds for another island twist.

What’s the best way to store leftover island pecan pie?

Place your island pecan pie into an airtight container and store it in the refrigerator. Cover the pie with plastic wrap or foil to keep it fresh longer. You can either reheat the pie or enjoy it cold.

How long will island pecan pie stay fresh?

Depending on how you store it, the pie can stay fresh for three to four days in the refrigerator.

Can I freeze the island pecan pie?

We don’t always recommend freezing pies but this pie is a great dessert to store in the freezer. Tightly wrap the pie in plastic wrap or aluminum foil then store in an airtight bag. Freeze for two to three months. When ready to enjoy, thaw in the refrigerator.

Can I make an island pecan pie gluten-free?

We are always finding ways to make our recipes gluten-free. This is a great dessert to make gluten-free! Use or make a gluten-free pie crust. For other ingredients make sure that the labels and product are gluten-free.

How can I prevent the pie from cracking on top?

To avoid the cracking on top make sure not to overbake the island pecan pie. Take it out of the oven once the center is set.

Close up bite of Island Pecan Pie.

More Delicious Pie Recipes

  • Coconut Cream Pie – Coconut Cream Pie is a dreamy island dessert with a flaky crust with coconut filling that is made from scratch and toasted coconut sprinkles.
  • Creamy Lemon Pie – This Creamy Lemon Pie is packed full of tart, lemon flavor and creamy goodness. This recipe is super easy to make and is always a crowd-pleaser!
  • Butterscotch Pie – This creamy butterscotch filling is spread into a flaky pie crust and drizzled with butterscotch topping then sprinkled with butterscotch chips. It’s a butterscotch lover’s dream.
  • German Chocolate Pie – This pie recipe comes straight from Amish country. The rich, gooey, chocolate filling is to die for!
  • Key Lime Pie – Straight from Savannah, Georgia, this pie is smooth and creamy with the perfect blend of tart and sweet.

How to Make Island Pecan Pie

Slice of Island Pecan Pie on a serving plate.

Island Pecan Pie

5 from 61 votes
Island Pecan Pie is loaded with pineapple, coconut, and pecans in a delicious creamy filling. A tropical twist on a pecan pie classic!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8



  • 2 cups sugar
  • 1 tablespoon corn meal
  • 1 tablespoon flour
  • 5 eggs
  • pinch of salt
  • 1 cup pecans coarsely chopped
  • 1 cup crushed pineapple thoroughly drained
  • 1 cup coconut sweetened
  • ½ cup butter melted
  • 1 pie crust unbaked

Homemade Almond Whipped Cream


  • 1/2 cup coconut toasted


  • Beat the sugar, cornmeal, flour, eggs, and salt together. 
    Wet ingredients mixed together in a bowl to make Island Pecan Pie.
  • Gently stir in the pecans, pineapple, and coconut (don't beat it). Stir in the melted butter and mix well.
    Mixing bowl of Island Pecan Pie filling.
  • Pour the mixture into an unbaked pie shell.
    Unbaked Island Pecan Pie.
  • Bake at 300 degrees for approximately 50 to 60 minutes. Remove the pie from the oven. Cover the crust edge with some aluminum foil to keep it from burning. Cook for 15 to 30 more minutes, or until the pie is set.
    Baked whole Island Pecan Pie.
  • Allow the pie to cool and then refrigerate until ready to serve.
    Top view of Island Pecan Pie.

Homemade Almond Whipped Cream

  • With a mixer, whip heavy cream until soft peaks form. Add sugar and almond extract. Continue to whip until stiff peaks form or until it reaches your desired consistency.
    Almond whipped topping in a mixing bowl for Island Pecan Pie.
  • Top with toasted coconut.  
    Toasted coconut as a garnish for Island Pecan Pie.

Nutrition Information

Calories: 603kcalCarbohydrates: 76gProtein: 7gFat: 32gSaturated Fat: 14gCholesterol: 133mgSodium: 231mgPotassium: 233mgFiber: 4gSugar: 61gVitamin A: 545IUVitamin C: 7.1mgCalcium: 44mgIron: 1.9mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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5 from 61 votes (34 ratings without comment)

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  1. 5 stars
    LOVED IT!!

  2. Do you think I could double the coconut and skip the pineapple? I love pecan pie and coconut just not a fan of pineapple.

  3. Why do you say cook for 50-60 minutes and then say cook for another 15-30 minutes……that us roughly 90 minutes……these instructions are confusing! I think in 90 minutes, you’d have a burnt pie???

    1. 300 degrees is a really low temperature for a pie. This delicious dessert needs to cook low and slow for it to turn out! I assure you your pie will not be burnt in 90 minutes if you follow the instructions.

    1. I haven’t tried freezing this one before, so I am not sure! Let us know how it goes if you do try it!

  4. 5 stars
    Wonderful, marvelous are just two of the words used to describe this pie!! I have baked 3 for my son in law in a little less than two weeks. I like making the pie it’s easy and quick. It has become a big family favorite. P

  5. 5 stars
    I’ve made this twice and both times were delicious. I have a pretty strong oven and even still it might need to increase the temp or baking time a bit. The second time I forgot to stir in the butter and it was even better! Happy accident!

  6. 5 stars
    I made the crust out of shortbread cookies , a little sugar and butter. Pre-cooked it to irk and then added filling and baked. Liked it better than a flour pie crust.
    Great recipe.

  7. 5 stars
    This worked perfectly and the family devoured it in one sitting, so yeah, I guess it was a hit 🙂 Thanks for this wonderful recipe.

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