Island Pecan Pie

5 from 43 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.

Island Pecan Pie

Island Pecan Pie is a tropical treat you can make for any occasion! I tried it a few years ago for Thanksgiving in place of our classic pecan pie and it was a smashing success. This recipe originally comes 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 totally versatile and a perfect recipe for any time of year.

And if you’re loving tropical flavors, try some of these other scrumptious 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

  • Find the perfect unbaked pie crust recipe right HERE but to save on time, you can find delicious ready-to-bake pie crusts in the freezer section of your grocery store. 
  • Crimp edges of crust with a fork or your fingers for an extra decorative touch.
  • I topped this tropical pie with homemade whipped cream. Make basic whipped topping with heavy cream, sugar and add a little almond extract with an electric mixer. It really complements the tropical flavors of the pie.
  • For ease, use store bought whipped topping. But making your own homemade whipped cream doesn’t take long and it really adds a rich element to this already extravagant pie.
  • For added flavor, sprinkle toasted coconut to the top of the pie. To get perfectly 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.
  • Scoop vanilla ice cream on top of your pie too!
  • Store pie in the refrigerator for up to a week. Do not freeze this pie.
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 basically a butterscotch lovers 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 topped with cream and toasted coconut.

Island Pecan Pie

5 from 43 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



Homemade Almond Whipped Cream



  • Beat the sugar, corn meal, 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 mixture into an unbaked pie shell.
    Unbaked Island Pecan Pie.
  • Bake at 300 degrees for approximately 50 to 60 minutes. Remove pie from oven. Cover the crust edge with some aluminum foil to keep it from burning. Cook 15 to 30 more minutes, or until the pie is set.
    Baked whole Island Pecan Pie.
  • Allow 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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  1. Do you think I could double the coconut and skip the pineapple? I love pecan pie and coconut just not a fan of pineapple.

  2. 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!

  3. 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

  4. 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!

  5. 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.

  6. 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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