Caramel Coconut Pie – a delicious recipe with Pie Pastry, unsalted butter, coconut, pecans, cream cheese, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the butter in a heavy skillet over medium heat.
2
Add the coconut and pecans and cook, stirring gently and frequently, until lightly browned.
3
Combine the cream cheese and milk and beat with an electric mixer on medium speed until smooth.
4
Gently fold in the whipped topping, then pour half of the mixture into the crust.
5
Warm the caramel in the microwave for 30 seconds and stir; this will make drizzling easier.
6
Drizzle half of the caramel over the filling, and then sprinkle with about half of the coconut-pecan mixture.
7
Repeat with another layer of filling, then caramel sauce, then coconut and pecans.
8
Cover the pie with plastic wrap and freeze for at least 8 hours.
9
Let the pie stand at room temperature for 5 minutes before slicing.
287
kcal
Calories
29
g
Fat
5
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked, 3 tablespoons unsalted butter, 1 1/3 cups sweetened flaked coconut, 1/2 cup chopped pecans, and more.
Yes, Caramel Coconut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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