Island Pecan Pie


The shores are calling in this irresistible Island Pecan Pie recipe loaded with juicy pineapple, tropical coconut flakes, and crunchy pecans enveloped in a lush vanilla and almond-infused custard. With each luxurious bite, let your tastebuds be whisked away on a first-class vacation to the islands.

We’re spilling the sunrise-hued filling on how to recreate this beachy bakery darling from an hole-in-the-wall Arkansas diner that’s got Pinterest pinned up with rave reviews. Trust us, your next soirée calls for this show-stopping stunner.

Craft the Quintessential Crust: While pre-made crusts simplify prep, go the extra mile with our easy homemade pie crust for ultimate flakiness. Or give it island flair with a gluten-free crust variant.

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Pineapple Power: Drain canned pineapple well before mixing in for mega moisture without making the filling soggy. Plus, it prevents cracking.

Toasted Coconut: For bonus tropical essence, toast coconut flakes in the oven for next-level texture and golden color we can’t get enough of.

Whip it Good: Take the Hawaiian dream pie over the top with an insanely decadent almond whipped cream. Beyond basic with nutty notes, it’s sure to have guests begging for the recipe.

Questions on Island Inspirations?

What Kind of Pecans Should I Use?

Go for the good stuff with whole pecans to let that fresh crunch shine through. Chop them coarsely so they hold their texture in each creamy bite.

Help! My Pie Filling is Cracked?

Fear not, pie pros! To avoid cracks, drain the pineapple well and don’t overbake. When the center is set but still jiggles slightly, it’s time to remove it from the oven.

How Long Does it Last?

This tropical treat stores like a dream for 3-4 days when wrapped up tight and chilled. Or freeze it up to 2 months for whenever those island vibes come calling.

Can I Substitute Ingredients?

Feel free to swap in your favorite island-inspired ingredients like macadamia nuts, lime zest, or passionfruit. The possibilities for tropical flavor are endless!

I’m Gluten-Free, Any Tips?

We’ve got your back! Use a gluten-free crust and check labels to keep the ingredients G-free too. This recipe adapts beautifully.

Now grab your grass skirt and get to baking island magic! Just don’t forget to save us a slice of paradise

Island Pecan Pie Recipe

Makes one 9-inch pie, 8 servings


  • 2 cups white sugar
  • 1 tablespoon corn starch
  • 1 tablespoon all-purpose flour
  • 1⁄4 teaspoon salt
  • 5 large eggs
  • 1⁄2 cup melted butter
  • 1 1⁄2 cups chopped pecans
  • 1 cup crushed pineapple, drained thoroughly
  • 1 cup sweetened coconut flakes
  • 1 unbaked 9-inch pie crust

Almond Whipped Cream:

  • 2 cups heavy cream
  • 3 tablespoons white sugar
  • 1 teaspoon almond extract


  1. Preheat oven to 325°F.
  2. In a large bowl, whisk together sugar, corn starch, flour, and salt. Blend in eggs and melted butter until smooth. Fold in pecans, pineapple and coconut flakes.
  3. Pour filling into pie crust. Bake for 15 minutes. Then reduce heat to 300°F and bake 35-40 minutes more until set.
  4. Make whipped cream by beating cream and sugar on high speed until stiff peaks form. Mix in almond extract.
  5. Slice pie and top with whipped cream before serving. Enjoy!

Storage: Store pie loosely covered in refrigerator for 3-4 days. May also be frozen up to 2 months.


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