Island Pecan Pie is the ultimate twist on the classic Southern dessert — think buttery pecans and brown sugar, laced with sweet coconut, juicy pineapple, and a subtle hint of rum, all tucked into a flaky pie crust. It’s a showstopping treat that captures the breezy, sun-kissed flavors of the tropics with every bite. Perfect for holidays, celebrations, or just because, this pie is sure to transport you straight to island paradise, no passport required!

Ingredients You’ll Need

This pie comes together with a handful of pantry staples and a couple of tropical surprises. Each ingredient plays an important role in creating the lush, layered flavor and irresistible texture that makes Island Pecan Pie so special.

Unbaked 9-inch pie crust: The tender, flaky foundation that holds all the decadent filling.
Light corn syrup: Gives the pie its signature glossy, gooey texture and just the right amount of sweetness.
Brown sugar (packed): Adds depth and a gentle caramel flavor that balances the tropical notes.
Large eggs: Bind the filling together and create a custardy richness.
Unsalted butter (melted): Boosts the pie’s flavor and creates that luscious, melt-in-your-mouth bite.
Vanilla extract: Brings warmth and a sweet aroma that rounds out the filling.
Salt: Just a touch to balance all the sweetness and enhance every flavor.
Chopped pecans: The crunchy, nutty star that grounds all the tropical elements.
Sweetened shredded coconut: Adds chewy richness and a true island flair to the filling.
Crushed pineapple (well-drained): Packs tangy juiciness and a sunny burst of flavor in every forkful.
Dark rum (optional): For a splash of grown-up complexity that makes the whole pie taste even more dreamy.

How to Make Island Pecan Pie

Step 1: Prepare the Filling

Start by preheating your oven to 350°F, letting those tropical scents set the stage as you mix. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, salt, and dark rum if you want a little extra vacation vibe. Keep whisking until everything is nicely blended and smooth — this is the secret to a creamy, custardy pie.

Step 2: Add the Mix-Ins

Fold in the chopped pecans, shredded coconut, and crushed pineapple. Make sure the coconut and pineapple are evenly distributed so every bite is a perfect balance of nutty crunch, rich coconut, and bursts of tangy fruit. Your kitchen will already start to smell a little bit like paradise.

Step 3: Fill the Pie Crust

Pour the filling into your unbaked pie crust, gently spreading it out with a spatula to create an even surface. This step is pure magic — you’ll see all those golden swirls of pecans, coconut, and pineapple nestling together, ready to transform in the oven.

Step 4: Bake to Perfection

Carefully transfer the pie to the oven and bake for 50 to 60 minutes. Check in after about 30 minutes; if the edges of the crust are browning a bit too quickly, loosely cover them with foil. The pie is ready when the center is just set (a knife inserted near the center should come out clean), but don’t overbake or you’ll lose that dreamy texture.

Step 5: Cool and Serve

Once baked, place your Island Pecan Pie on a wire rack and let it cool completely. This gives the filling time to set and makes slicing a breeze. Waiting is tough — but it’s definitely worth it!

How to Serve Island Pecan Pie

Garnishes

For a pie as festive as Island Pecan Pie, finishing touches count! Top each slice with a generous dollop of freshly whipped cream, a sprinkling of toasted coconut, or a few extra pecans for added crunch and beauty. If you’re feeling extra tropical, a little wedge of pineapple or a maraschino cherry makes every plate picture-perfect.

Side Dishes

Keep things light and breezy on the side. A citrusy fruit salad with oranges and kiwi beautifully balances the richness of the pie, while a scoop of coconut ice cream leans into those island vibes for a truly indulgent treat.

Creative Ways to Present

Try serving Island Pecan Pie in elegant individual tart shells for a party-ready twist. Drizzle each with caramel or passionfruit sauce before plating, or cut the pie into small squares and skewer them with fresh pineapple for a fun dessert “flight.” Let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is honestly rare), cover the pie tightly with foil or plastic wrap and store it in the refrigerator. It will keep beautifully for up to four days, making it ideal for snacking or after-dinner sweet cravings.

Freezing

Island Pecan Pie freezes surprisingly well! Wrap the cooled pie (whole or by the slice) in plastic wrap and then foil. Tucked away in the freezer, it keeps for up to two months — just thaw it overnight in the fridge when you’re ready for another taste of the tropics.

Reheating

Want that just-baked warmth? Reheat slices in a 300°F oven for about 10 minutes or pop a slice into the microwave for 15-20 seconds. Flavors shine brightest slightly warm, especially with a scoop of cool whipped cream on top.

FAQs

Can I use a store-bought pie crust?

Absolutely! A quality store-bought crust is perfectly fine and saves time, letting you focus on whipping up the luscious Island Pecan Pie filling. No one will know the difference.

Is the dark rum necessary for the recipe?

The dark rum is optional — it adds a subtle depth, but the pie is delicious without it. If you’re serving kids or prefer to skip alcohol, just leave it out and let the coconut and pineapple shine.

Can I toast the coconut for extra flavor?

Toasting the coconut before stirring it in adds a delightful nutty crunch and really highlights those island flavors. Just spread it on a baking sheet and bake at 350°F for 5–7 minutes, watching closely so it doesn’t burn.

How do I know when the pie is done?

You want the center to be just set — not jiggly but not dry either. A knife inserted near the center should emerge clean or with just a touch of sticky filling. The pie will continue to firm up as it cools.

Can I make Island Pecan Pie ahead of time?

Yes! In fact, Island Pecan Pie’s flavors deepen and improve after a few hours or overnight. Make it the day before you plan to serve, and store covered in the fridge — it’s party perfect with zero last-minute stress.

Final Thoughts

If you’re craving a dessert that’s equal parts sunshine, nostalgia, and wow-factor, Island Pecan Pie is your answer. The tropical flavors, classic comfort, and showstopping good looks all add up to pure dessert happiness — so go ahead, treat yourself and your favorite people to a slice of island magic!

Island Pecan Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 16 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in a taste of the tropics with this Island Pecan Pie, a delightful twist on a classic dessert. This pie combines the rich flavors of pecans, coconut, and pineapple, all baked into a flaky crust for a truly decadent treat.

Ingredients

Scale

Pie Crust:

1 unbaked 9-inch pie crust

Filling:

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

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Instructions

Preheat the oven: Preheat the oven to 350°F.
Mix the filling: In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla extract, salt, and rum (if using).
Add in the extras: Stir in pecans, coconut, and pineapple until well combined.
Fill the pie: Pour the filling into the unbaked pie crust and smooth the top.
Bake: Bake for 50–60 minutes until the center is set. Cover edges with foil if they brown too quickly.
Cool and serve: Let the pie cool on a wire rack before serving.

Notes

For a deeper tropical flavor, you can toast the coconut before adding it to the filling.
This pie is delicious served chilled or at room temperature with a dollop of whipped cream.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Caribbean-Inspired