Island Pecan Pie is a tropical twist on the classic pecan pie, featuring the rich flavors of toasted pecans, coconut, and pineapple. This decadent dessert combines the gooey, caramelized filling of traditional pecan pie with the bright, fruity notes of the islands. Whether you’re looking for a unique holiday treat or a special dessert for any occasion, this pie is sure to impress.
Why You’ll Love This Recipe
- A tropical take on the beloved pecan pie
- Combines crunchy pecans, sweet coconut, and juicy pineapple
- Easy to make with simple ingredients
- Perfect for holidays, summer gatherings, or any dessert table
- Serve warm with whipped cream or vanilla ice cream for an indulgent treat
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Pie crust (store-bought or homemade)
- Eggs
- Brown sugar
- Corn syrup (light or dark)
- Unsalted butter, melted
- Vanilla extract
- Crushed pineapple, drained
- Sweetened shredded coconut
- Chopped pecans
- Salt
Directions
- Preheat & Prepare Crust: Preheat oven to 350°F (175°C). Roll out the pie crust into a 9-inch pie pan and set aside.
- Make the Filling: In a bowl, whisk eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt until smooth.
- Add Mix-Ins: Stir in drained crushed pineapple, shredded coconut, and chopped pecans.
- Assemble & Bake: Pour the filling into the prepared pie crust and bake for 50-55 minutes, or until the center is set.
- Cool & Serve: Allow the pie to cool completely before slicing. Serve with whipped cream or ice cream.
Servings and Timing
- Servings: 8 slices
- Prep Time: 15 minutes
- Bake Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
Variations
- Chocolate Pecan Pie: Add ½ cup of chocolate chips for a richer flavor.
- Rum-Flavored Version: Add 1 tablespoon of dark rum to the filling for a boozy kick.
- Nut-Free Alternative: Replace pecans with extra coconut and pineapple for a nut-free version.
- Graham Cracker Crust: Use a graham cracker crust instead of traditional pie crust for a twist.
Storage/Reheating
- Storage: Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
- Reheating: Warm slices in the oven at 300°F for a few minutes or in the microwave for 15-20 seconds.
FAQs
Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and drain any excess juice.
How do I prevent a soggy crust?
Pre-bake (blind bake) the crust for 5-7 minutes before adding the filling.
Can I make this pie ahead of time?
Yes, bake the pie a day ahead and store it in the fridge.
What’s the best way to toast pecans?
Spread pecans on a baking sheet and toast at 350°F for 5-7 minutes.
Do I need to refrigerate this pie?
Yes, since it contains eggs, it’s best to store it in the fridge after cooling.
Can I use a store-bought pie crust?
Absolutely! A pre-made crust makes this recipe even easier.
What can I use instead of corn syrup?
Maple syrup or honey can be used as a substitute, but the texture may vary.
How do I know when the pie is done?
The center should be slightly firm but still have a slight jiggle.
Can I add other nuts?
Yes, macadamia nuts or walnuts work well in place of pecans.
What pairs well with this pie?
Vanilla ice cream, whipped cream, or a drizzle of caramel sauce make great toppings.
Conclusion
Island Pecan Pie is a delightful blend of tropical flavors and classic Southern comfort. With its gooey filling, crunchy pecans, and sweet coconut and pineapple, this pie is a must-try for dessert lovers. Whether you serve it for the holidays or as a summer treat, this pie is sure to be a favorite. Bake it today and enjoy a slice of island-inspired goodness!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Island Pecan Pie is a tropical twist on the classic Southern favorite! Featuring a rich, buttery filling with toasted pecans and hints of coconut, this pie delivers the perfect balance of crunchy and creamy textures. A must-try dessert for pecan pie lovers!
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cubed)
- 3–4 tablespoons ice water
For the Filling:
- 3 eggs
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 1 cup pecan halves
- 1/2 cup shredded coconut
Instructions
- Prepare the Crust:
- In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Chill for 15 minutes.
- Preheat and Prepare the Filling:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk eggs, corn syrup, brown sugar, granulated sugar, melted butter, vanilla, and coconut extract until smooth.
- Stir in pecans and shredded coconut.
- Assemble and Bake:
- Pour the filling into the prepared pie crust.
- Bake for 50-55 minutes or until the center is set and slightly jiggly.
- Let cool before slicing.
- Serve:
- Garnish with extra pecans and coconut if desired.
- Serve with whipped cream or vanilla ice cream.
Notes
- To toast the pecans, bake them at 350°F (175°C) for 5-7 minutes before adding them to the filling.
- For extra richness, drizzle with caramel sauce before serving.
- Store leftovers in the refrigerator for up to 3 days.
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