Coconut Carmel Pie – a delicious recipe with Butter, coconut, pecans, cream cheese, condensed milk, cool whip. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake the pie shells per instructions on the package. Melt butter in skillet, add coconut. Stire together. Cook until golden brown. Add pecans just before the coconut is done. The pecans will burn if you add them too soon. In a separate bowl, combine cream cheese, condensed milk and beat with mixer. Fold in the cool whip. Once cool whip is incorporated, you are ready to layer the mixtures and the caramel sauce with coconut and pecans into the pie shells. Crease cheese on bottom, then drizzle the caramel. Lastly the coconut and pecans. You should make 2 layers in each pie. Wrap the pie in foil and place in freezer for 1 hour before serving.
2
Hint: Put your saran wrap on counter, then pie shells over saran wrap. This way, you keep the counter clean and it's easy to wrap pies completely when done. It may overflow a little on the last layer, this will help with the mess.
502
kcal
Calories
52
g
Fat
7
g
Carbs
6
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: 2 Deep dish frozen pie shells, 1/4 C. Butter, 1 7oz package flaked coconut, 1/2 C. Chopped pecans, and more.
Yes, Coconut Carmel 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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