Island Pecan Pie

Pecans, crushed pineapple, shredded coconut, sugar, eggs, and butter come together in this tropical twist on a classic pecan pie.

this Recipe

Let’s talk about pie—more specifically, Island Pecan Pie. It’s like your grandma’s pecan pie packed a suitcase, bought a plane ticket to the tropics, and never looked back. This isn’t your traditional holiday dessert. This one’s got its toes in the sand and a little umbrella drink in hand.

I made this for the first time after a last-minute grocery store run where I accidentally grabbed crushed pineapple instead of chunks. Ever done that? And I thought, “Okay, guess I’m making something new.” Turns out, sometimes grocery mistakes lead to delicious discoveries. I tossed the pineapple into a classic pecan pie filling, added coconut for good measure, and magic happened.

I served it warm, and everyone at the table went quiet. You know that silence—the good kind—where folks are chewing and nodding like “yes, yes, whatever this is, it works.”

Why You’ll Love This Island Pecan Pie Recipe?

You know how most pecan pies are rich and sweet and… well, kinda one-note? This one’s got layers. You get that classic sugary filling, sure, but then boom—a pop of juicy pineapple, a chewy hit of coconut, and the buttery crunch of pecans. It’s not trying to reinvent the pie wheel—it’s just giving it a little vacation glow-up.

This pie is:

• Buttery and rich without being cloying

• Texturally fun (yes, pies can be fun)

• Surprisingly fresh and bright thanks to the pineapple

• A total showstopper that looks like you spent hours, even if you didn’t

Ingredient Notes:

Let’s walk through the ingredients, because they’re simple—but how you treat them? That makes all the difference.

• Pie Crust: Store-bought is totally fine. But if you’ve got a flaky homemade one in the freezer, now’s the time.

• Pecans: Go for roughly chopped. You want a little bite. Toast them if you’re fancy (I sometimes forget—still great).

• Crushed Pineapple: Drain it really well. Press it with a spoon if needed. Nobody wants soggy pie.

• Shredded Coconut: Sweetened or unsweetened, both work! I usually use sweetened because it’s what I’ve got in the pantry.

• Butter: Melted and dreamy. I use unsalted because we’re adding a little salt ourselves.

• Eggs: Room temp if you remember. Cold if you don’t—no judgment here.

• Sugar: Both brown and white would work, but this recipe sticks with classic white for a cleaner taste.

• Cornstarch + Flour: Just a little helps the filling stay set instead of soupy.

• Salt: Don’t skip it. It’s like the backup singer that makes the lead shine.

How To Make Island Pecan Pie?

Step 1: Preheat your oven to 300°F. Yep, low and slow is the move here.

Step 2: In a bowl, whisk together sugar, cornstarch, flour, and salt. No stand mixer needed—your whisk and a bowl are fine.

Step 3: Beat in the eggs and melted butter. Just stir until it looks smooth and golden.

Step 4: Fold in the chopped pecans, pineapple, and coconut. The mixture will look hearty—that’s the goal.

Step 5: Pour it into your crust. I like to crimp the edges because it makes me feel like I know what I’m doing.

Step 6: Bake for 55 minutes, then cover with foil and bake 15 to 20 more. You want the center just set—not jiggly like Jell-O, just a little wobble.

Step 7: Let it cool. This part is torture, but trust me—it’s worth the wait.

Top with whipped cream, maybe some toasted coconut if you’re feeling extra. Then slice, serve, and smile.

Storage Options:

You can store this pie on the counter for a day or two, covered loosely. After that, move it to the fridge—it’ll last up to five days, though I’ve never had it survive longer than three in my house. Want to freeze it? Go for it! Wrap tightly in foil and freeze slices individually.

Variations and Substitutions:

• No pineapple? Try mango or even drained mandarin oranges. Just keep the tropical vibe.

• Nut-free? Skip the pecans and sub in sunflower seeds or toasted oats for crunch.

• Gluten-free? Use a GF pie crust and swap the flour for a GF blend.

• Feeling indulgent? Add a splash of dark rum or a sprinkle of brown sugar on top before baking.

What to Serve with Island Pecan Pie?

• Whipped cream, obviously.

• Toasted coconut sprinkled on top = chef’s kiss.

• Vanilla bean ice cream if you’re in the mood to spoil yourself.

• Fresh berries to cut the richness.

Or just a fork and zero interruptions.

Frequently Asked Questions:

Can I make this ahead of time?
Yes! It actually gets better after a night in the fridge.

Can I use fresh pineapple?
Sure—just make sure it’s finely chopped and well-drained.

Can I cut the sugar?
You can try reducing it by ¼ cup, especially if your coconut is sweetened. But don’t go too far or it may not set properly.

And there you go—Island Pecan Pie. It’s not just dessert; it’s a mini vacation. One slice in, and you’ll be mentally under a palm tree, drink in hand, thinking “yeah… life’s good.”

Try it out and tell me—does it take you somewhere sunny? I’d love to hear how it turned out!

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Island Pecan Pie

Indulge, in an adventure to a paradise with our Island Pecan Pie, a delightful variation of the classic dessert. This pie skillfully combines the nuttiness of pecans with the tangy burst of crushed pineapple and the subtle exotic touch of shredded coconut. All these flavors come together in a buttery crust creating a slice that's an orchestra of textures and tastes. With its creaminess and irresistibly sweet profile each bite takes you on a journey, to an island escape. It's not a pie; it's a celebration of bold and harmonious flavors that captivate your taste buds and leave you yearning for another sun-kissed nibble.

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8 Servings

Ingredients

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• 1 pie crust homemade or store-bought
• 1 3/4 c sugar
• 1 c pecans roughly chopped
• 1 c crushed pineapple drained
• 1 c shredded coconut
• 1/2 c 1 stick unsalted butter, melted
• 5 eggs room temperature
• 1 tbsp cornstarch
• 1 tbsp all-purpose flour
• 1/4 tsp salt

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Instructions

 

1. Set your temperature to 300°F (150°C).
2. In a bowl whisk together 1 3/4 cups of sugar 1 tablespoon of cornstarch 1 tablespoon of flour and 1/4 teaspoon of salt.
3. Beat in 5 eggs at room temperature and 1/2 cup of melted butter until thoroughly combined.
4. Carefully fold in 1 cup of chopped pecans, 1 cup of drained crushed pineapple and 1 cup of shredded coconut, into the mixture.
5. Place your pie crust into a baking dish.
6. Pour the mixture over the crust. Create crimps along the edges for a touch.
7. Put the pie in your oven and bake for 55 minutes.
8. Cover the pie with aluminum foil. Continue baking for 15 to 20 minutes until its center is just set.
9. Remove the pie from the oven and let it cool. For added flavor garnish, with whipped cream and toasted coconut before serving.
10. Enjoy your delicious Island Pecan Pie!

Notes

Are you craving the tropical bliss of our Island Pecan Pie but need a gluten-free option? Fear not! With a couple of simple swaps, you can enjoy this sweet delight without the gluten. Start with a gluten-free pie crust – many stores offer ready-made options that are just as flaky and buttery as traditional crusts. For the filling, replace the all-purpose flour with a gluten-free flour blend (ensure it's a 1:1 substitute type).

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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