Name: Island Pecan Pie Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Southern
Ingredients: 1 unbaked 9-inch pie crust; 1 cup light corn syrup; 1 cup packed light brown sugar; 1/4 cup unsalted butter (melted); 3 large eggs; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1 cup sweetened shredded coconut; 1 cup chopped pecans; 1/2 cup crushed pineapple (well drained); 1/4 cup chopped macadamia nuts (optional)

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Island Pecan Pie is the kind of dessert that instantly transports you to a breezy porch overlooking the ocean, even if you’re just sitting at your kitchen table. This pie takes the familiar comfort of classic pecan pie and gives it a tropical twist, layering in coconut, pineapple, and a hint of macadamia for an utterly irresistible finish. It’s a show-stopper for holidays, backyard parties, or any time you want to treat yourself and your loved ones to something both nostalgic and delightfully unexpected.

Ingredients You’ll Need

The magic of Island Pecan Pie comes from its simple yet vibrant ingredients. Each one plays a special role, whether it’s adding texture, infusing flavor, or creating that perfect golden finish we all crave in a pie. Here’s what you’ll need and why:

Unbaked 9-inch pie crust: A buttery, flaky base that holds all the luscious filling together and provides the essential crisp bite.
Light corn syrup (1 cup): Gives the pie its signature gooey texture and helps meld all the sweet tropical flavors.
Packed light brown sugar (1 cup): Adds a deeper, caramel-like sweetness that beautifully complements the nuts and coconut.
Unsalted butter, melted (1/4 cup): Brings richness and helps create a silky, cohesive filling.
Large eggs (3): Bind everything together and set the pie as it bakes.
Salt (1/2 teaspoon): Balances the sweetness and enhances the overall flavor profile.
Vanilla extract (1 teaspoon): Rounds out the flavors and adds a warm, comforting aroma.
Coconut extract (1/2 teaspoon): Turns up the tropical notes and makes every bite sing.
Sweetened shredded coconut (1 cup): Brings chewiness and a burst of coconut flavor in every forkful.
Chopped pecans (1 cup): The star ingredient, for crunch and that classic pecan pie taste—now with a twist.
Crushed pineapple, well drained (1/2 cup): Adds juicy sweetness and a hint of tartness; be sure to drain it well to avoid a soggy pie.
Chopped macadamia nuts, optional (1/4 cup): If you want to go all-in on the island vibe, these add a creamy, buttery crunch that’s just divine.

How to Make Island Pecan Pie

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). This gives you plenty of time to get your ingredients prepped and your pie crust ready to go. Make sure your pie crust is nestled into your favorite pie dish, just waiting to be filled with the tropical goodness.

Step 2: Mix the Filling

In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, salt, vanilla extract, and coconut extract. You want this mixture to be totally smooth, as this is the backbone of your Island Pecan Pie’s creamy, dreamy texture.

Step 3: Add the Tropical Touches

Now for the fun part! Stir in the shredded coconut, chopped pecans, well-drained crushed pineapple, and macadamia nuts if you’re using them. This is where the pie really comes to life, with every ingredient promising a little taste of paradise.

Step 4: Fill the Crust

Pour your luscious filling into the unbaked pie crust, using a spatula to smooth the top so everything bakes up evenly. Take a moment to admire those gorgeous flecks of coconut, pineapple, and nuts—you’re almost there!

Step 5: Bake to Golden Perfection

Bake your Island Pecan Pie for 50 to 55 minutes, or until the center is set and the top is beautifully golden brown. If you notice the crust browning too quickly, gently cover the edges with foil so everything cooks just right. Once done, let the pie cool completely so the filling can set and slice up cleanly.

How to Serve Island Pecan Pie

Garnishes

A slice of Island Pecan Pie is pretty perfect on its own, but a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream will make it absolutely unforgettable. Try sprinkling a little toasted coconut or a few extra chopped macadamias on top for a truly festive finish.

Side Dishes

Pair your pie with something light and refreshing, like a fruit salad featuring mango and kiwi, or a glass of iced coffee with a splash of coconut milk. These simple sides help balance the pie’s sweetness and carry the tropical theme straight through your whole dessert course.

Creative Ways to Present

For a party, cut the Island Pecan Pie into small bars or wedges and serve on a colorful platter. Or, go all out and drizzle each slice with a little caramel sauce and a sprinkle of sea salt for a sweet-salty twist. Mini pies made in muffin tins are also a hit for picnics and potlucks!

Make Ahead and Storage

Storing Leftovers

Leftover Island Pecan Pie keeps beautifully at room temperature, loosely covered, for up to two days. For longer storage, pop it in the refrigerator, where it will stay fresh and delicious for up to four days. The flavors actually deepen a bit overnight, making that second slice even better!

Freezing

Want to get ahead of the game? Island Pecan Pie freezes wonderfully. Just wrap the fully cooled pie (or individual slices) tightly in plastic wrap and then foil. Freeze for up to two months, and thaw in the fridge overnight when you’re ready for a tropical treat.

Reheating

To enjoy a warm slice, simply pop a piece of Island Pecan Pie in a 300°F oven for about 10 minutes, or microwave for 15-20 seconds. This brings back the just-baked aroma and softens the filling without making the crust soggy.

FAQs

Can I use a store-bought pie crust for Island Pecan Pie?

Absolutely! Store-bought crusts work just fine and make this recipe even more weeknight-friendly. If you prefer homemade, use your favorite buttery pie dough recipe for a personal touch.

Is it necessary to toast the coconut and pecans?

It’s not required, but toasting the coconut and pecans before adding them to the filling really amps up their flavor and adds a lovely hint of crunch. Just a few minutes in a dry skillet or oven does the trick.

How do I know when the pie is done?

The pie is ready when the center is set (it should jiggle just slightly) and the top is golden brown. If the edges look like they’re getting too dark, cover them with foil for the last 15 minutes of baking.

Can I leave out the macadamia nuts?

Definitely! Macadamia nuts are optional—they add extra island flair, but the pie is just as delicious with only pecans. You can also substitute with another nut you love, or leave them out entirely.

Can I make Island Pecan Pie ahead of time?

Yes! In fact, this pie tastes even better the next day as the flavors meld. Make it a day ahead, cool completely, and store in the fridge until you’re ready to serve.

Final Thoughts

If you’re craving a dessert that’s both comforting and a little bit adventurous, Island Pecan Pie is just the ticket. I hope you give it a try and let each bite bring a bit of sunshine and joy to your table!

Island Pecan Pie Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Island Pecan Pie is a tropical twist on the classic pecan pie, combining the rich flavors of pecans and coconut with sweet pineapple for a uniquely delicious dessert perfect for any festive occasion or a special treat.

Ingredients

Scale

Pie Base

1 unbaked 9-inch pie crust

Filling

1 cup light corn syrup
1 cup packed light brown sugar
1/4 cup unsalted butter (melted)
3 large eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup crushed pineapple (well drained)
1/4 cup chopped macadamia nuts (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the correct temperature for baking the pie evenly.
Mix Wet Ingredients: In a large mixing bowl, whisk together the light corn syrup, packed light brown sugar, melted unsalted butter, and eggs until the mixture is smooth and well-combined.
Add Flavorings and Salt: Stir in the salt, vanilla extract, and coconut extract to infuse the filling with deep, rich flavors that complement the tropical profile.
Incorporate Dry Ingredients: Gently fold in the sweetened shredded coconut, chopped pecans, well-drained crushed pineapple, and if using, chopped macadamia nuts until evenly distributed throughout the filling.
Prepare Pie Crust: Pour the filling mixture into the unbaked 9-inch pie crust, then smooth the top with a spatula to create an even surface.
Bake the Pie: Bake in the preheated oven for 50 to 55 minutes, or until the center is set and the top is golden brown. To prevent the crust edges from burning, cover them with foil halfway through baking if they begin to brown too quickly.
Cool and Serve: Remove the pie from the oven and let it cool completely at room temperature before slicing. Serve as is or with whipped cream or a scoop of vanilla ice cream for an extra tropical touch.