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Island Pecan Pie

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.



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


Set your temperature to 300°F (150°C).

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.

Beat in 5 eggs at room temperature and 1/2 cup of melted butter until thoroughly combined.

Carefully fold in 1 cup of chopped pecans, 1 cup of drained crushed pineapple and 1 cup of shredded coconut, into the mixture.

Place your pie crust into a baking dish.

Pour the mixture over the crust. Create crimps along the edges for a touch.

Put the pie in your oven and bake for 55 minutes.

Cover the pie with aluminum foil. Continue baking for 15 to 20 minutes until its center is just set.

Remove the pie from the oven and let it cool. For added flavor garnish, with whipped cream and toasted coconut before serving.

Enjoy your delicious Island Pecan Pie!


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).