Island Pecan Pie

5 from 62 votes
165 Comments

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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!

Slice of Island Pecan Pie on a plate topped with whipped cream and toasted coconut.
Featured with this recipe
  1. Tips for Island Pecan Pie
  2. Frequently Asked Questions
  3. More Delicious Pie Recipes
  4. Island Pecan Pie Recipe

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.

Island pecan pie in a dish next to a slice of pie on a plate.


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

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.

Island Pecan Pie on a fork.

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
Slice of Island Pecan Pie on a plate topped with whipped cream and toasted coconut.

Island Pecan Pie

5 from 62 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

Video

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. 
    Mixing bowl with Island Pecan Pie filling mixture.
  • Gently stir in the pecans, pineapple, and coconut (don't beat it). Stir in the melted butter and mix well.
    Glass mixing bowl with Island Pecan Pie filling.
  • Pour the mixture into an unbaked pie shell.
    Unbaked Island Pecan Pie in a baking dish.
  • 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 Island Pecan Pie in a dish.
  • Allow the pie to cool and then refrigerate until ready to serve.
    Island pecan pie in a dish next to a slice of pie on a plate.

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.
    Mixing bowl with whipped topping. Whisk on the side.
  • Top with toasted coconut.  
    Toasted coconut on parchment paper.

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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Southern Utah University and Ricks College

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Co-Author of Favorite Family Recipes 3 Cookbooks:
Favorite Family Recipes
A Year of Favorites
and Most Requested Copycat Dishes

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Comments

  1. 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.

    1. 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.

  2. 5 stars
    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!!

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

  4. 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!

  5. 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

  6. 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!

  7. 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.

  8. 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.

  9. The pie turned out good but in your whipped cream topping, it said, sugar, not powdered sugar. I thought this was going to work ok but the cream immediately flattened & looked really bad. Everything was going good til I did that. So, powdered sugar is what I will use next time.

    1. I haven’t tried it with a graham cracker crust before, but I think that would work. Let us know how it goes if you try it!

    1. The cornmeal thickens the filling to the right consistency. The only other substitute I know of is ground up oats. Hope this helps!

        1. I haven’t tried it that way, so I wouldn’t know! But let us know how it turns out if you try it!

  10. 5 stars
    I made this for Christmas turned out great. The only change I made was to decrease the sugar to one and a half cups. It keeps well in the fridge & was almost better the next day. It has a real different taste & texture. It’s a bit like a pecan pie but not as gooey or as sweet. Thanks for sharing this recipe

  11. 5 stars
    Loved this pie. It was also easy to make. My great granddaughter found it and wanted to make it for 4H. She made a practice one and it turned out so yummy. She made one and entered it in the 4H pecan contest today. I know she placed. I made two for her mom to take to work. Wouldn’t change a thing.

      1. The coconut is a large part of the pie filling, so leaving it out would change the taste and texture of the pie significantly. Since I haven’t tried it that way, I can’t speak to how it would turn out. Let me know how it goes if you do try it!

    1. I see the recipe calls for corn meal. I can’t not have this. What would be a substitute? What does the corn meal do?

      1. It adds to the texture and helps hold the pie together. I would recommend using ground oats or almond flour if you can’t have the cornmeal.

        1. How about another tablespoon of flour. I’m allergic to corn so would like to hear from someone who has tried an alternative.

  12. 5 stars
    I made this and it’s was wonderful, I drizzled a little chocolate syrup over my whipped topping. Not to much , just enough to have that little extra flavor.

  13. 5 stars
    Absolutely delicious. Made this pie this afternoon. Followed the recipe exactly, and it turned out perfect. I used a deep dish pie plate, baked per the recipe. Will definitely make this again.

    1. I’m going to try it. Since I’m Puerto Rican can I put rum in it and if so how much and when to put it in.
      Thanks

        1. We have not tried this with a sugar substitute, but if you use one that is specifically for baking, it should work fine. Thanks for asking!

  14. 5 stars
    I’ve made this for the holidays for the past three years. My hubby absolutely loves it!
    I always double the recipe, and that usually makes 3 pies.

  15. I have an allergy to corn, gives me terrible migraines. Do you think I could use almond meal instead? Or even just regular flour?

    1. I haven’t tried that, but I don’t see why that wouldn’t work. Let me know how it goes if you do try it!

  16. I have never seen a recipe for pie that uses corn meal as thickener and I bet it works wonderfully! So interesting and this is what is so great about cooking, it is a life long learning experience!I cannot wait to try out this pie. YUM

  17. 5 stars
    This sounds amazing. Do you think substituting almonds for the pecans would work? I have a severe allergy to pecans and walnuts but can eat almonds. TIA!!!

    1. I’m sure you could! Almonds would go great with the coconut. It would just be like an Almond Joy!

  18. I Have a couple ideas for making baking time shorter. Cook in saucepan over a low heat until it starts to thicken ( just a little) then add to crust and bake. I usually do this with pecan pies, cook about 5 minutes and it really does make baking go faster Also, for those who didn’t want to use pineapple, make two pies using half the reciepe without, and the second half with. I haven’t tried this yet, but definitly making it per recipe soon. I thought about it when you said it was more of a creamy pie and my mom always made cream filling on top of stove and a pre-baked crust.Except pumpkin pie! Also, a deep dish pir crust is just what it says, it will make a thicker filling pie, not a great idea for anything other than fruit pies , takes too long to get done.IMO

    1. I’m not really sure what you mean, but the crust lines the bottom and sides of the pie pan.

    2. 5 stars
      Made this just now and used 2 bought deep dish crust. But I didn’t fill them but half full, because I didn’t know if it would rise with the eggs in it. Hope this helps.

  19. 5 stars
    Great recipe, delicious rich and decadent pie. Hubby and I ate half the pie in one sitting. Makes a big pie so I used my 10 inch pie dish. I placed a pie of parchment in the bottom before adding the filling which gave me a nice browned bottom on the crust. I did add one tsp of good vanilla.
    Loved it!

    1. I have not tried freezing this pie, but you can freeze pecan pie and I don’t think there would be much difference. Wait until the pie is completely cool. Cover it well with plastic wrap and then foil. Thaw in the refrigerator overnight. Thank you for asking!

  20. Hi, I tried making this, and also found that I had enough filling for two pies. I think you may want to specify the size of eggs you used. I only ever have large or extra large in the house, so I used 4 instead of the 5 you state, just in case you use a smaller size. And I still had a LOT of filling. I love the idea of the filling, but with the amount of sugar you are using, unsweetened coconut may help cut the sweetness others have experienced.

  21. My daughter has made this twice. First time followed exactly. Did not come out firm. 2nd time she increased baking time. Still not firm but very good. She did drain pineapple. Any reason as to it being runny?

    1. I’m not sure why, my suggestion would be to cut the amount of pineapple next time. Maybe try doing 3/4 of what you would normally do.

  22. Can you use another fruit besides pineapple I would love to make this but have a daughter with severe pineapple allergy?

    1. hmmm that is a good question… I am guessing Mango would be the closest substitute that would still taste “island-y”

  23. Hello.
    I have a question. A lot of the recipes on this site call for flaked coconut. Are these recipes using sweetened flaked coconut?

  24. This looks so delicious! Going to try this very soon. Can’t help but wonder if chocolate chips would be a tasty addition?! Thanks for sharing this!

    1. You can definitely add chocolate chips if you need your chocolate fix! We haven’t done it that way before but I don’t see why not!

  25. 5 stars
    Love the pie. I prebaked the pie crust.poked holes in the crust all over the bottom when it thawed out.then put the filling in. The pie crust did not burn it was a light brown even after cooking the pie for over an hour

  26. Pie has been in the oven for almost an hour and a half and it’s still very loose. What did I do wrong? I can’t see two tablespoons of thickener
    ( flour and cornmeal) making all those eggs set up.

    1. I’m not sure, I’ve made it numerous times and it has always turned out. Did you drain the pineapple?

    2. I saw your comment and wanted to email to see if you ever fixed your problem? Same thing happened to me. I took it out after 1.5 hour, left it to set and when cut it, was shocked, it was all watery. I threw it away. I followed the recipe to a T, drained pineapple, all that.

      I want to try again but kind of scared now. Ho do you test it if it’s ready? By poking it from time to time? Should it maybe stay 2 hours in the oven? How would one know it’s time for it to come out, to avoid the ‘loose pie’ problem?

      1. I’m so sorry, it’s hard to say what went wrong. Maybe next time try just dicing up some fresh pineapple instead of using the crushed pineapple, then don’t pull it out of the oven until you can lightly press the center and it doesn’t feel runny underneath.

  27. Has anyone tried this with no pie crust? I’, thinking there are many eggs in this recipe and makes it similar to a quiche. I routinely make quiche with no crust since the eggs set up beautifully without a pie crust. Wondering what would happen with no crust. Any thoughts?

  28. 5 stars
    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 🙂

      1. HAHA HAHA !! I LITERALLY JUST GOT FINISHED QUIETLY CRACKING UP FROM THAT ADORABLE TYPO UNTIL I SAW NANCYS RESPONSE! ! You’ll never know how badly I need the pie and chuckle! Impossible without carissa..thank you and I mean no disrespect❤
        OMG!! HAHA!! I LOVE PEOPLE!!

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

  30. 5 stars
    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!

    1. 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.

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

  32. 5 stars
    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!!

  33. 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

    1. 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.

  34. 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?

  35. 5 stars
    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 🙂

  36. 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!!

  37. 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.

  38. 5 stars
    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.

  39. 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!

    1. 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.

  40. 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

  41. 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..)

    1. 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. 🙂

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

  42. 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??

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

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

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

      1. 5 stars
        I used self rising flour anď self rising corn meal mix because that is what I had on hand. I left out the salt because both already had it in them. I also used salted butter. I decided that the pie shell would not hold all the mixture, so I divided it in half and ended up with 2 pies. Baked the same amount of time. Tasty!!

          1. It shows two cups of heavy cream in the filling but the instructions don’t mention them except for two in the topping?

          2. For some reason it was displaying the ingredients for the whipped topping twice. I fixed it on the recipe. Theres no heavy cream in the pie filling.