Island Pecan Pie

This Island Pecan Pie is a tropical twist on the classic dessert, bringing together the rich, buttery goodness of pecans, the sweetness of pineapple, and the warmth of shredded coconut. The result is a mouthwatering pie that’s both familiar and new, evoking memories of sunny island getaways. With a flaky crust and a custardy filling, this pie is a perfect treat for holidays, special occasions, or any time you want a tropical escape in dessert form.

Ingredients

• 1 pie crust (homemade or store-bought)
• 1 ¾ cups sugar
• 1 cup pecans, roughly chopped
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• ½ cup (1 stick) unsalted butter, melted
• 5 eggs, room temperature
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• ¼ teaspoon salt

Directions

1. Preheat oven to 300°F.
2. In a large bowl, beat together sugar, eggs, cornstarch, flour, and salt until smooth and well-combined.
3. Stir in melted butter, then fold in the chopped pecans, drained pineapple, and shredded coconut.
4. Place pie crust in a round baking dish and crimp the edges.
5. Pour the pecan mixture over the crust and bake for 55 minutes or until almost set.
6. Cover the pie with aluminum foil and bake for an additional 15–20 minutes, or until the center is just set.
7. Remove from the oven and let cool before garnishing with whipped cream and toasted coconut.
8. Serve and enjoy!

Prep Time: 15 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes
Kcal: 450 kcal | Servings: 8

Tips

• Be sure to drain the pineapple thoroughly to avoid excess liquid in the filling.
• If the crust edges start to brown too quickly, cover them with foil to prevent burning.
• For a richer flavor, toast the shredded coconut before garnishing.

FAQ

Can I use fresh pineapple instead of canned?
Yes—just make sure it’s finely chopped and drained well.

Can I make this pie ahead of time?
Absolutely! The pie can be made a day or two in advance and stored in the fridge. Just let it come to room temperature before serving.

What’s the best way to store leftovers?
Keep the pie in an airtight container or cover it tightly with plastic wrap and refrigerate for up to 3 days.

Can I freeze this pie?
Yes—freeze the pie before baking, then bake directly from frozen at 300°F for 1 hour and 10 minutes or until set.