Island Pecan Pie

Island Pecan Pie: A Tropical Twist on a Classic Dessert!

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Indulge in a taste of paradise with our Island Pecan Pie! This delightful dessert combines the rich flavors of pecans, crushed pineapple, and shredded coconut for a tropical twist on the traditional pecan pie. Perfect for any occasion, from holiday gatherings to summer cookouts, this pie is sure to be a crowd-pleaser. Join us as we explore the ingredients, instructions, cook notes, variations, and even keto and low-carb versions of this delicious recipe.


  • 1 pie crust (homemade or store-bought)
  • 1 3/4 cups sugar
  • 1 cup pecans, roughly chopped
  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut
  • 1/2 cup (1 stick) unsalted butter, melted
  • 5 eggs, room temperature
  • 1 tablespoon cornstarch
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt


  1. Preheat the Oven:
    • Preheat your oven to the temperature specified on the pie crust package, usually around 350°F (175°C).
  2. Prepare the Pie Crust:
    • If using a store-bought pie crust, follow the package instructions for pre-baking or use a homemade pie crust. Place the crust in a 9-inch pie dish and crimp the edges as desired.
  3. Mix the Ingredients:
    • In a large mixing bowl, combine the sugar, chopped pecans, crushed pineapple, shredded coconut, melted butter, eggs, cornstarch, flour, and salt. Mix until well combined.
  4. Pour into Pie Crust:
    • Pour the mixture into the prepared pie crust, spreading it out evenly with a spatula.
  5. Bake Until Set:
    • Transfer the pie to the preheated oven and bake for 45-50 minutes, or until the filling is set and the top is golden brown.
  6. Cool and Serve:
    • Allow the pie to cool completely before slicing and serving. Garnish with additional shredded coconut or whipped cream if desired.

Cook Notes and Variations:

  • Toasted Coconut: For an extra layer of flavor, toast the shredded coconut in a dry skillet over medium heat until lightly browned before adding it to the filling mixture.
  • Nuts Variation: Feel free to substitute the pecans with your favorite nuts, such as walnuts or almonds, for a different flavor profile.

Keto and Low-Carb Versions:

  • Keto Version: To make this recipe keto-friendly, use a low-carb pie crust made with almond flour or coconut flour. Replace the sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener. Use unsweetened shredded coconut and adjust the quantities of other ingredients to fit your macros.
  • Low-Carb Version: Follow the keto substitutions mentioned above and ensure that all other ingredients used are low in carbohydrates. Adjust the portion sizes accordingly to fit your low-carb diet plan.

Frequently Asked Questions (FAQs):

Q: Can I use fresh pineapple instead of canned? A: Yes, you can use fresh pineapple instead of canned. Simply chop the fresh pineapple into small pieces and drain any excess juice before adding it to the filling mixture.

Q: Can I make this pie ahead of time? A: Yes, you can make this pie ahead of time and store it in the refrigerator for up to 2 days. Allow it to come to room temperature before serving or reheat it in the oven at a low temperature.

Q: Can I freeze leftover pie? A: Yes, you can freeze leftover pie slices in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.

Treat yourself to a taste of the tropics with our Island Pecan Pie! With its perfect blend of pecans, pineapple, and coconut, this pie is a true delight for the senses. Whether you’re enjoying it as a dessert after a delicious meal or as a sweet indulgence any time of day, this pie is sure to transport you to a sunny paradise with every bite. So, why wait? Whip up a pie today and savor the flavors of the islands in the comfort of your own home!

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