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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!
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I love how this 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. And boy am I glad I did! This is definitely my new favorite pie.
This different take on a 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.
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.
- Whipped topping. I topped this pie with homemade whipped cream. Make basic whipped topping with heavy cream, sugar and add a little almond extract. It really complements the tropical flavors of the pie. Of course, store bought whipped topping works in a pinch, but homemade whipped cream just adds another level of creaminess to this already extravagant pie.
- Coconut. For added flavor, I like to top each slice with toasted coconut. Just 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 really 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
Yes! It will alter the taste and some of the texture but feel free to try macadamia nuts or almonds for another island twist.
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.
Depending on how you store it, the pie can stay fresh for three to four days in the refrigerator.
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.
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.
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.
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.
- ALL OUR PIES
Island Pecan Pie
Ingredients
- 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
- 2 cups heavy cream
- 3 tablespoon sugar
- 1 teaspoon almond extract
Topping
- 1/2 cup coconut toasted
Instructions
- Beat the sugar, cornmeal, 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.
- Pour the mixture into an unbaked pie shell.
- 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.
- Allow the pie to cool and then refrigerate until ready to serve.
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.
- Top with toasted coconut.
There is way too much filling for any deep dish pie pan that I have! Can you post a link to what you use or give directions for baking two traditional sized pie crusts?
I’ve split it into two pies lots of times, it’s not as thick so I cook it a little less time, I usually watch it until it seems set in the middle.
I can’t wait to try this tropical twist on a pecan pie. Thanks for the great recipes.
Haven’t made this yet , very much want to. Just have a question to why the cornmeal? lol thank you
The original recipe was made with cornmeal. It acts as a thickener in the filling- definitely don’t skip. 🙂
Well I used a nine inch pie crust store bought . Way to much filling for a nine inch so ran out and needed to purchase another one . What went wrong ? Anyways got two pies out of one recipe.
Store-bought pie crusts can be more shallow than a classic homemade pie crust – so that could be the reason! Our 9-inch pie plate is a deep dish pie plate.
THIS WAS A HUGE HIT!!! FIRST TIME I MADE IT FOUND THIS RECIPIE LOOKING FOR ANOTHER… IM SO GLAD I FOUND THIS ONE
LOVED IT!!
Thank you, Amy! You’ve discovered one of our Thanksgiving pie favorites. I’m so happy you like it!
Do you think I could double the coconut and skip the pineapple? I love pecan pie and coconut just not a fan of pineapple.
I haven’t tested that, so I am not sure if it would work texture-wise.
Great recipes—do you have a cook book
We do! Find it here: https://www.amazon.com/Favorite-Family-Recipes-Year-Favorites-ebook/dp/B07GSDNZZS/ref=sr_1_1?keywords=favorite+family+recipes+a+year+of+favorites&qid=1667875571&sprefix=year+of+family+favo%2Caps%2C197&sr=8-1
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???
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.
How long to bake if made in cupcake pan instead of pie crust???
I am not sure! We haven’t tried baking it that way.
Can I make ahead and freeze? Sounds delicious!
I haven’t tried freezing this one before, so I am not sure! Let us know how it goes if you do try it!