Island Pecan Pie takes everything I love about a classic pecan pie and gives it a tropical twist. Sweet pineapple, toasted-tasting coconut, buttery pecans, and a rich custard-style filling all bake together inside a flaky pie crust.
The first time you cut into this pie, you can really see what makes it different. The center is soft and slightly gooey without being runny, while the coconut and pecans give every bite plenty of texture. The pineapple adds a little brightness that keeps the filling from tasting overly sweet.
It’s the kind of dessert I’d make when I want something familiar but not quite ordinary. Serve it as-is or add a spoonful of whipped cream and a little toasted coconut on top. If you love rich pecan desserts, try my Pecan Cheesecake Pie or Lazy Girl Pecan Pie Bars next.
Why You’ll Love This Island Pecan Pie
There’s plenty going on in this pie, but it’s surprisingly simple to put together.
- A fun twist on pecan pie. Pineapple and coconut completely change the flavor without losing that rich pecan pie texture.
- Easy filling. Everything comes together in one mixing bowl.
- Great make-ahead dessert. The pie actually slices better once it has had time to cool.
- Perfect for holidays and gatherings. It looks special without requiring complicated decorating.
- Works with homemade or store-bought crust. Use whichever makes sense for the day.
What Is Island Pecan Pie?
Island Pecan Pie is essentially a tropical version of traditional pecan pie.
Instead of relying only on pecans for texture and flavor, the filling also contains crushed pineapple and shredded coconut. As the pie bakes, the eggs, sugar, butter, flour, and cornstarch form a rich custard around the fruit and nuts.
The result falls somewhere between pecan pie and coconut pie, with a subtle pineapple flavor running through it.
Ingredient Notes
Pie Crust
Both homemade and refrigerated pie crust work here. When I’m short on time, I have no problem using a good store-bought crust.
Pecans
Roughly chopping the pecans gives the pie plenty of texture without leaving huge pieces that make slicing difficult.
Crushed Pineapple
Drain the pineapple very well before adding it to the filling. Too much pineapple juice can make the center of the pie take much longer to set.
I like pressing the pineapple gently against a fine-mesh strainer to remove extra liquid.
Shredded Coconut
The coconut adds sweetness, chewiness, and that unmistakable tropical flavor.
Sweetened shredded coconut works especially well in this dessert.
Butter
Melted butter gives the filling its rich flavor and helps create that classic pecan pie consistency.
Let it cool slightly before mixing it with the eggs.
Eggs
Five eggs give this pie its custard-like structure. Room-temperature eggs also blend more easily with the rest of the ingredients.
Tips for the Best Island Pecan Pie
Drain the pineapple thoroughly. This is probably the most important step. Excess moisture can leave the center loose.
Don’t worry if the center has a slight wobble. The pie continues setting as it cools. You want it set around the edges with just a little movement in the center when it comes out of the oven.
Protect the crust if necessary. The pie spends quite a while in the oven. If the crust edges are becoming too dark, loosely cover them with foil.
Give the pie time to cool. Cutting into it while it’s still hot will give you messy slices. I prefer letting it cool completely before serving.
Toast the coconut garnish. A few minutes in a dry skillet gives coconut a deeper flavor and makes the finished pie look especially nice.
Serving Suggestions
Island Pecan Pie is rich enough that it doesn’t need much added to it.
I usually serve each slice with lightly whipped cream. Vanilla ice cream is another good option, especially if the pie is served slightly warm.
For a simple finishing touch, sprinkle toasted coconut or a few chopped pecans over the whipped cream. For more tropical desserts, you might also like my 3-Ingredient Pineapple Fluff Pie.
How to Store Island Pecan Pie
Once the pie has cooled completely, cover it well and refrigerate it.
It will keep nicely in the refrigerator for about 3 to 4 days.
You can serve leftovers cold, let individual slices sit at room temperature briefly, or gently warm them before serving.
Can You Make Island Pecan Pie Ahead?
Absolutely.
In fact, I prefer making this pie several hours before I plan to serve it. That gives the filling plenty of time to set and makes clean slices much easier.
You can also bake it the day before, refrigerate it overnight, and add whipped cream and toasted coconut just before serving.
Frequently Asked Questions
Why is my pecan pie still runny?
The pineapple may not have been drained thoroughly enough, or the pie may need additional baking time.
The center should be just set before you remove it from the oven.
Can I leave out the coconut?
You can, although the coconut is one of the ingredients that gives Island Pecan Pie its distinctive flavor and texture.
Can I use fresh pineapple?
Canned crushed pineapple is easier because its moisture level is more predictable. If using fresh pineapple, chop it very finely and remove as much juice as possible.
Does Island Pecan Pie need to be refrigerated?
Yes. Because the filling contains several eggs, I recommend refrigerating the pie after it has cooled.
Can I use a frozen pie crust?
Yes. A frozen or refrigerated crust works well and saves quite a bit of preparation time.
Island Pecan Pie
A rich and buttery Island Pecan Pie filled with crunchy pecans, sweet pineapple, and shredded coconut baked inside a flaky pie crust. It’s an easy tropical twist on traditional pecan pie that’s perfect for holidays, potlucks, and family desserts.
Island Pecan Pie
Ingredients
- 1 pie crust homemade or store-bought
- 1 3/4 cups granulated sugar
- 1 cup pecans roughly chopped
- 1 cup crushed pineapple well drained
- 1 cup shredded coconut
- 1/2 cup unsalted butter melted and slightly cooled
- 5 large eggs room temperature
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- Whipped cream optional for serving
- Toasted coconut optional for garnish
Instructions
- Heat the oven to 300°F. Fit the pie crust into a round pie dish and shape or crimp the edges as desired.
- Add the sugar, eggs, cornstarch, flour, and salt to a large mixing bowl. Whisk until the mixture looks smooth and everything is evenly combined.
- Slowly stir in the melted butter until it has blended completely into the egg mixture.
- Add the chopped pecans, well-drained pineapple, and shredded coconut. Fold everything together until the fruit, coconut, and nuts are evenly distributed throughout the filling.
- Pour the filling into the prepared pie crust and spread the pecans and coconut around gently so the surface is relatively even.
- Transfer the pie to the oven and bake for about 55 minutes. The edges should look set, while the very center may still have a slight wobble.
- Loosely tent the pie with aluminum foil to prevent the top and crust from browning too much. Continue baking for another 15 to 20 minutes, or until the center is just set.
- Remove the pie from the oven and place it on a wire rack. Allow it to cool completely so the filling has time to firm up before slicing.
- Serve each slice on its own or finish it with whipped cream, toasted coconut, or a few extra chopped pecans.
