If you’re in search of a dessert that captures the spirit of a holiday getaway but is blissfully easy to bake at home, this Island Pecan Pie is about to become your new obsession. Imagine a creamy filling spiked with sweet pineapple, crunchy pecans, chewy coconut, and all nestled in a flaky pie crust. Every bite is a sun-soaked escape, radiating tropical vibes that effortlessly stand out from a classic pecan pie. Whether you’re bringing a touch of the islands to your holiday table or simply craving something a little more adventurous on a Tuesday night, this pie does not disappoint!
Ingredients You’ll Need
Pure breezy flavors and just a hint of the tropics come together in Island Pecan Pie, and the ingredients are likely already sitting in your pantry. Each has a role: texture, richness, or that hint of island sunshine— and they all work together perfectly.
- Unbaked pie crust: Your favorite 9-inch crust keeps everything together and delivers that crisp, golden edge.
- Sweetened shredded coconut: Adds chewy, toasty notes and a burst of island authenticity with every bite.
- Chopped pecans: Provides deep, buttery, and crunchy richness that’s essential for a pecan pie.
- Large eggs: The secret to a custardy filling that holds all the goodness in place.
- Light corn syrup: Classic pies need that glossy, gooey sweetness and soft set—don’t skip this!
- Granulated sugar: Sweetens and balances the flavors beautifully.
- Packed light brown sugar: Infuses warmth and a hint of caramel to complement the nuts and coconut.
- Unsalted butter (melted): Adds richness and depth, making every forkful deliciously smooth.
- Vanilla extract: A must-add for rounding out the island flavors with a warm finish.
- Salt: Just a pinch sharpens every other flavor and keeps the pie from being too sweet.
- Crushed pineapple (drained): The star tropical twist—tiny bursts of juiciness that set this pie apart!
How to Make Island Pecan Pie
Step 1: Prepare the Pie Crust
Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie dish, taking time to gently press it into the bottom and up the sides. This is the stage for your filling—crimp the edges however you like for that classic, homemade look. If you love a buttery, golden crust, a store-bought or homemade dough both work perfectly here.
Step 2: Add the Coconut and Pecans
Sprinkle the shredded coconut evenly over the bottom of your crust, followed by the chopped pecans. This way, they “float” up into the filling as it bakes, creating a gorgeous mosaic once sliced. For extra flavor, try lightly toasting both the coconut and pecans first—it’s a tiny step that brings out their natural nuttiness.
Step 3: Make the Tropical Filling
In a large mixing bowl, whisk together the eggs, light corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, salt, and that irresistible crushed pineapple. Whisk until smooth and completely combined; you should see little flecks of pineapple throughout the liquid. This mixture is where Island Pecan Pie gets its signature holiday flair—fruity, sweet, and creamy all at once.
Step 4: Assemble and Bake
Pour the filling gently over the coconut and pecans in your prepared crust. The filling will seep in and around all the nooks and crannies. Slide it into your preheated oven and bake for 50 to 60 minutes—keep an eye on the edges, and cover with foil if they start browning before the filling is set. When the center hardly jiggles and a knife emerges clean, your Island Pecan Pie is ready for its grand debut.
Step 5: Cool and Slice
Carefully remove the pie from the oven and set it on a wire rack to cool completely. This step is key! The filling continues to set as it cools, ensuring those neat, picture-perfect slices. Waiting is the toughest part, but trust me—it’s worth every second for beautifully layered pie.
How to Serve Island Pecan Pie
Garnishes
This pie looks absolutely stunning straight out of the oven, but a few finishing touches make it even more inviting. A cloud of lightly whipped cream, a sprinkle of extra toasted coconut, or a few fresh pineapple tidbits can turn Island Pecan Pie into a true showstopper.
Side Dishes
Rich, sweet, and tropical, Island Pecan Pie pairs beautifully with something cool and bright on the side. Try a scoop of vanilla ice cream, tangy mango sorbet, or a fruit salad tossed with lime zest. The contrast lifts every bite and keeps dessert time feeling fresh.
Creative Ways to Present
For a breezy touch at gatherings, slice the pie into slim wedges and serve on palm-leaf plates or with colorful drink umbrellas. Or, bake individual mini pies using tart pans for easy sharing, making the Island Pecan Pie the star of a DIY pie bar—complete with assorted toppings!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover any leftover Island Pecan Pie loosely with plastic wrap or foil. It’ll keep happily in the fridge for up to 4 days, staying moist and flavorful. It’s an excellent make-ahead option for busy holiday baking or weekend treats.
Freezing
To tuck some of that tropical magic away for another time, wrap individual slices of Island Pecan Pie tightly in plastic and then foil. Stash them in the freezer for up to 2 months. When your sweet tooth calls, simply thaw slices overnight in the refrigerator before enjoying.
Reheating
If you love your pie gently warmed, heat slices in a 300°F (150°C) oven for 10 minutes or so, or microwave for 20-30 seconds. This wakes up all the aromas and gives the filling that freshly-baked gooey texture, perfect with a scoop of ice cream on top!
FAQs
Can I make Island Pecan Pie without coconut?
Absolutely! If coconut isn’t your favorite, simply leave it out or perhaps substitute it with extra pecans for more crunch. The pie will still deliver wonderful texture and tropical flavor from the pineapple.
How can I toast the coconut and pecans for extra flavor?
Spread both the coconut and pecans on a parchment-lined baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes. Keep a close eye—coconut especially browns quickly! This small step adds surprising depth to your Island Pecan Pie.
Can I prepare Island Pecan Pie in advance?
Yes, you can! In fact, the flavors get even better with a little time to mingle. Bake your pie a day ahead and keep it covered in the fridge. Bring it to room temperature or warm before serving for the best experience.
Is dark corn syrup an okay substitute for light corn syrup?
You can use dark corn syrup, though it will give a deeper, more robust flavor and a darker color. If you want to keep things as light and tropical as possible, stick with the light version for Island Pecan Pie.
Can I add rum to the filling?
Definitely! Add a tablespoon of dark rum to the filling for a subtle boozy note that plays up the island theme. It’s an easy way to make this pie feel truly festive and grown-up.
Final Thoughts
There’s just something magical about Island Pecan Pie—a bite whisks you away to the tropics no matter what season it is outside your window. I hope you give this sunny, creative spin on a classic pecan pie a try soon. It’s one of those desserts that always gets recipe requests and makes every gathering feel extra special!
Print
Island Pecan Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Island Pecan Pie with a delightful combination of coconut, pecans, and pineapple in every bite. This dessert is perfect for any occasion, from holiday gatherings to everyday treats.
Ingredients
Pie Crust:
- 1 9-inch unbaked pie crust
Filling:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup crushed pineapple (drained)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Place the unbaked pie crust into a 9-inch pie dish and crimp the edges. Sprinkle the shredded coconut and chopped pecans over the bottom of the crust.
- Make the filling: In a mixing bowl, whisk together the eggs, corn syrup, sugars, melted butter, vanilla extract, salt, and crushed pineapple until well combined.
- Fill the crust: Pour the filling over the coconut and pecans in the crust.
- Bake: Bake for 50 to 60 minutes until the center is set. Cover edges with foil if browning too quickly.
- Cool and serve: Allow the pie to cool completely before slicing and serving.
Notes
- For added texture, lightly toast the coconut and pecans before adding to the pie.
- Enhance the tropical flavor by adding a splash of dark rum to the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 39g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
