How to Make Toasted Coconut, Pecan, and Caramel Pie - A Step-by-Step Guide

There's something undeniably irresistible about the combination of rich, buttery caramel and toasted coconut, and when you add in the crunch of pecans and a buttery, flaky crust, you've got a dessert that's guaranteed to be a hit at any gathering. That's why we're excited to share this recipe for Toasted Coconut, Pecan, and Caramel Pie with you.

This pie has all the classic flavors of a Southern pecan pie, but with the addition of toasted coconut and a luscious layer of caramel, it ta...

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Ingredients

  • 2 (9 inch) pie shells, baked
  • ¼ cup butter
  • 1 (8 ounce) package flaked coconut
  • ½ cup chopped pecans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (12 ounce) jar caramel ice cream topping

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 40 mins
  • Servings: 16
  • Yield: 2 to 9 - inch pies

  • In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
  • In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
  • Pies may be served chilled or frozen.
  • Nutrition

    479 cal.

    • Total Fat: 29g
    • Saturated Fat: 17g
    • Cholesterol: 32mg
    • Sodium: 334mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 2g
    • Total Sugars: 24g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 100mg
    • Iron: 1mg
    • Potassium: 210mg