Island Pecan Pie

Calendar Cover


  • 2 cups sugar
  • 1 tbsp cornmeal
  • 1 tbsp flour
  • 5 eggs
  • Pinch of salt
  • 1 cup pecans, coarsely chopped
  • 1 cup crushed pineapple, drained
  • 1 cup flaked coconut
  • 1/2 cup (1 stick) butter, melted
  • 1 unbaked pie shell
  • 1/2 cup frozen whipped topping, or more if desired
  • 1/4 tsp almond extract, or to taste
  • Toasted coconut


Preheat oven to 300 degrees F. In an electric mixer bowl, beat together sugar, cornmeal, flour, eggs and salt. Gently stir in pecans, pineapple and coconut. Stir in the melted butter and mix well. Pour into pie shell and bake approximately 50 to 60 minutes. Remove pie from oven, cover the edge of the crust with aluminum foil to keep it from burning, and return pie to oven for 15 to 30 more minutes or until filling is set. Remove pie from oven and cool on a wire rack. Combine whipped topping and almond extract. Cut pie into serving pieces and garnish each with topping mix and a sprinkling of toasted coconut.
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