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A slice of Island Pecan Pie with pineapple and shredded coconut lifted from a glass pie dish
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Island Pecan Pie with Pineapple and Coconut

A baked pecan pie with drained crushed pineapple and shredded coconut in a buttery egg-set filling.
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Cook Time 70–75 minutes, in two stages
Total Time About 1 hour 20 minutes, plus cooling and chilling
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

For the pie
  • 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
Optional garnishes
  • Whipped cream
  • Toasted coconut

Method
 

Make and bake the pie
  1. Heat the oven to 300°F.
  2. Beat the sugar, eggs, cornstarch, flour and salt together in a large bowl until thoroughly combined.
  3. Stir in the melted butter. Fold in the pecans, drained pineapple and shredded coconut.
  4. Fit the unbaked pie crust into a deep round pie dish large enough for the filling. Pour in the filling, leaving room below the rim, and crimp the edge.
  5. Bake for 55 minutes, until the filling is nearly set.
  6. Cover loosely with aluminum foil and continue baking for 15 to 20 minutes, until the center is just set.
  7. Cool the pie on a rack, then refrigerate within 2 hours. Chill until ready to slice and serve.
  8. If desired, serve slices with whipped cream and toasted coconut.

Notes

The bake has two stages at 300°F. Bake uncovered for 55 minutes, then cover with foil for another 15 to 20 minutes. The stated total time of about 1 hour 20 minutes is before cooling and chilling. Use a deep pie dish with enough capacity for all the filling and leave room below the rim. Drain the crushed pineapple before measuring. Cover and refrigerate the cooled pie for 3 to 4 days. Freeze tightly wrapped portions for 1 to 2 months and thaw in the refrigerator.