If you have a soft spot for creamy, nutty desserts that dance on your tongue with delightful textures and rich flavors, then the Pecan Cream Pie with Toasted Coconut and Caramel Topping Recipe is about to become your new favorite indulgence. This luscious pie layers a velvety cream cheese and whipped topping filling with the irresistible crunch of toasted pecans and coconut, all crowned by a generous drizzle of caramel that brings everything together with a sweet, buttery finish. Whether you’re planning a festive gathering or just craving a show-stopping dessert, this pie delivers every time with its perfect balance of creamy, crunchy, and sweet.

Ingredients You’ll Need

The image shows two pies on a white marbled surface with a light blue cloth nearby. Each pie has three visible layers: the bottom layer is a golden, baked crust with a scalloped edge; the middle layer is a smooth white cream filling spread evenly over the crust; the top layer is a thick, crunchy mix of toasted nuts and coconut, scattered in a rough but full layer covering the cream. One pie has a drizzle of caramel sauce poured unevenly on the top layer, creating glossy brown patches. Nearby is a clear bowl with more white cream and a jar of caramel sauce with a spoon inside, ready to be used. A knife with a brown handle lies next to the pies. The lighting is bright and natural, showing texture and colors clearly. photo taken with an iphone --ar 4:5 --v 7

To create this dreamy Pecan Cream Pie with Toasted Coconut and Caramel Topping Recipe, you don’t need a long list of fancy items—just a handful of essential ingredients that each play a key role in the final flavor, texture, and look of the pie. Every component brings its own magic, from the buttery crust to the creamy filling and the crunchy, toasted topping.

Deep dish frozen pie shells: Provide the sturdy buttery base that holds all the delicious layers together with ease.
Unsalted butter: Perfect for toasting the coconut and pecans—adds a rich, golden flavor without overpowering.
Sweetened shredded coconut: Brings a tropical sweetness and chewy texture that toasts to a beautiful golden brown.
Chopped pecans: Adds a satisfying crunch and nutty aroma, which is the heart of this pie’s character.
Cream cheese (softened): Creates a rich and creamy base for the filling with just the right tang.
Sweetened condensed milk: Sweetens and smooths the filling to luscious perfection.
Cool Whip whipped topping (thawed): Lightens the filling, lending an airy texture that balances the richness.
Caramel sauce: Delivers that irresistible gooey finish with deep buttery notes to tie all the flavors together.

How to Make Pecan Cream Pie with Toasted Coconut and Caramel Topping Recipe

Step 1: Bake and Cool the Pie Shells

Start by baking two deep dish frozen pie shells according to their package directions and then set them aside to cool completely. This ensures a crisp base that won’t get soggy once the creamy layers are added—an essential foundation for your Pecan Cream Pie with Toasted Coconut and Caramel Topping Recipe.

Step 2: Toast the Coconut and Pecans

In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Toss in all the sweetened shredded coconut and chopped pecans, toasting them gently until they turn a lovely golden brown, about 8 minutes. Stir regularly so nothing burns and you get an even toast. Once done, remove the mixture to a heat-safe plate to cool. This toasty topping is the crunchy contrast your pie will adore.

Step 3: Prepare the Creamy Filling

Using a stand mixer fitted with the whisk attachment (or a hand mixer and a bowl), beat 8 ounces of softened cream cheese with 14 ounces of sweetened condensed milk on high speed for about 2 minutes until the mixture is light and perfectly combined. Be sure to scrape down the sides to incorporate every bit. This luxuriously smooth filling is what gives the pie its rich, velvety texture.

Step 4: Fold in the Whipped Topping

Add half of the thawed Cool Whip whipped topping to the cream cheese mixture and blend on medium speed for 20 seconds until just combined. Scrape down the bowl and add the remaining whipped topping, mixing on medium-high speed for another 20 seconds. This step softens the filling, making it wonderfully airy, which is key to the mouthfeel of the Pecan Cream Pie with Toasted Coconut and Caramel Topping Recipe.

Step 5: Layer the Filling and Toppings

Spread one quarter of the cream cheese filling evenly at the bottom of each of the two cooled pie shells (about 1¼ cups each). Next, generously sprinkle each pie with 1 cup of the toasted coconut and pecan mixture. Drizzle 4-5 tablespoons of caramel sauce on top of that crunchy layer for a burst of buttery sweetness.

Step 6: Repeat the Layers

Divide the remaining cream cheese filling evenly among the two pies and spread gently. Top these layers with the rest of the toasted coconut and pecans, again dividing evenly. Finish by drizzling another 4-5 tablespoons of caramel topping on each pie to complete the decadent ensemble. This layered approach creates a perfect harmony of flavors and textures in every slice.

Step 7: Freeze and Serve

Cover both pies tightly and place them in the freezer for at least 6 hours or ideally overnight. The freezing process allows the pie to set beautifully, making it easier to slice and enjoy straight from the freezer—a cool, creamy delight perfect for warm days or anytime you want a dessert to impress.

How to Serve Pecan Cream Pie with Toasted Coconut and Caramel Topping Recipe

A slice of cream pie is shown on a white plate with light caramel sauce drizzled on top and around it. The pie has three visible layers: a light golden crust at the bottom, a thick middle layer of whipped cream mixed with chopped nuts, and a top layer of whipped cream covered in toasted shredded coconut and more chopped nuts. In the background, two more slices of the same pie are on white plates and part of the whole pie is visible on a wooden board, all placed on a white marbled surface with some golden forks nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an eye-catching presentation, add a sprinkle of extra toasted pecans and coconut flakes right before serving. A few delicate drizzles of warm caramel sauce can also elevate each slice. If you want to get a little festive, a small dollop of fresh whipped cream can add an inviting fluffiness that guests love.

Side Dishes

This pie pairs beautifully with light, fresh accompaniments that won’t overpower its rich flavors. A crisp apple salad or a scoop of vanilla bean ice cream complements the pie’s creamy texture and toasted crunch. Fresh berries also bring a bright, slightly tart contrast that refreshes the palate.

Creative Ways to Present

Try serving individual slices on pretty dessert plates with a decorative drizzle of caramel sauce in a zigzag pattern. For a party, consider creating mini versions of the pie using small tart shells for bite-sized indulgence. You can even sprinkle a tiny pinch of flaky sea salt on top to highlight the caramel and pecan flavors—adding a subtle gourmet twist.

Make Ahead and Storage

Storing Leftovers

Leftover pie can be stored in the freezer covered tightly with plastic wrap or foil to preserve freshness. It’s best enjoyed within one week to capture the flavors at their peak, and keeping it well-wrapped prevents freezer burn and moisture loss.

Freezing

One of the greatest things about the Pecan Cream Pie with Toasted Coconut and Caramel Topping Recipe is how well it freezes. After assembling, freeze for at least six hours or overnight. When you’re ready to serve, simply slice the pie directly from frozen—it holds its shape beautifully and tastes just as decadent as fresh.

Reheating

Since this pie is meant to be enjoyed chilled or frozen, reheating is not recommended. If you prefer a slightly softer texture, simply let the slices sit at room temperature for 10-15 minutes before serving. This allows the cream cheese filling to soften slightly without losing its structure or flavor.

FAQs

Can I use homemade pie crusts instead of frozen shells?

Absolutely! Homemade pie crusts will add a lovely personal touch and can be baked deep dish to support the filling. Just make sure they are fully cooled before assembling the pie to avoid sogginess.

What can I substitute for Cool Whip?

If you prefer a fresh alternative, whipped heavy cream works wonderfully as a substitute. Just whip it to soft peaks and fold gently into the cream cheese mixture for similar lightness and texture.

Is it possible to make this pie nut-free?

Since pecans are central to this pie’s signature flavor, omitting them changes the character of the recipe. However, you could substitute with toasted seeds like pumpkin or sunflower seeds if you need a nut-free option, although the taste will be different.

How long does the pie last in the freezer?

The pie stays delicious in the freezer for up to one week. Beyond that time, textures and flavors may start to degrade. Just be sure it’s tightly wrapped to keep it tasting fresh.

Can I prepare this pie a day ahead without freezing it?

Yes, you can make it a day ahead and refrigerate it covered, but the texture will be softer and a little less firm than the frozen version. Chilling overnight gives the filling time to set beautifully.

Final Thoughts

Sharing the Pecan Cream Pie with Toasted Coconut and Caramel Topping Recipe feels like passing along a secret treasure—it’s truly a dessert that brings joy with every bite. With its perfect layering of creamy, crunchy, and caramel-sweet elements, this pie becomes a centerpiece whether it’s a holiday feast or a casual get-together. Give it a try and watch it quickly turn into one of your favorite recipes to make and share!

Pecan Cream Pie with Toasted Coconut and Caramel Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 297 reviews

Author: Amina
Total Time: 6 hours 30 minutes (including freezing time)
Yield: 16 servings (8 servings per pie)

Print Recipe

Description

This Pecan Cream Pie is a decadent, no-bake frozen dessert featuring a buttery toasted coconut and pecan crust layered with a creamy sweetened cream cheese and whipped topping mixture, all drizzled with luscious caramel sauce. Perfect for holidays or special occasions, this pie offers a delightful combination of textures and flavors with a rich, creamy filling and crunchy, toasted nut topping.

Ingredients

Pie Shells

2 deep dish frozen pie shells

Toasted Topping

4 tablespoons unsalted butter
7 ounce bag sweetened shredded coconut
2 cups chopped pecans

Cream Cheese Filling

8 ounce block cream cheese, softened
14 ounce can sweetened condensed milk
12 ounce Cool Whip whipped topping, thawed (medium sized tub)

Topping and Garnish

1 cup caramel sauce

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Instructions

Bake Pie Shells: Preheat your oven and bake the 2 deep dish frozen pie shells according to the package directions until fully cooked. Once done, remove from the oven and allow them to cool completely before assembling the pie to prevent melting the filling.
Toast Coconut and Pecans: In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add the sweetened shredded coconut and chopped pecans to the skillet. Cook and stir regularly for about 8 minutes or until the mixture is lightly browned and fragrant toasting evenly without burning. Once toasted, transfer to a heat-safe plate to cool completely.
Mix Cream Cheese and Condensed Milk: Using a stand mixer fitted with the whisk attachment or an electric hand mixer, beat the softened cream cheese and sweetened condensed milk together at high speed for approximately 2 minutes. Scrape down the bowl sides as needed to achieve a smooth, light consistency.
Incorporate Whipped Topping: Add half of the thawed Cool Whip whipped topping to the cream cheese mixture. Mix on medium speed until combined, around 20 seconds, scraping the bowl if necessary. Add the remaining Cool Whip and mix on medium-high speed for another 20 seconds until well incorporated.
Layer Bottom Filling: Spoon about one quarter of the cream cheese filling evenly into the bottom of each baked and cooled pie shell, approximately 1 ¼ cups per pie, smoothing it into an even layer.
Add First Coconut-Pecan Layer: Evenly distribute 1 cup of the toasted coconut and pecan mixture over the cream cheese layer on each pie.
Drizzle Caramel: Drizzle each pie with 4 to 5 tablespoons of caramel sauce for a rich, sweet contrast.
Add Remaining Cream Cheese Layer: Spread the remaining cream cheese mixture evenly over the coconut and pecan layers in each pie, about 1 ¼ to 1 ½ cups per pie.
Top with Remaining Coconut and Pecans: Sprinkle the remaining toasted coconut and pecan mixture evenly over the second cream cheese layer on each pie.
Final Caramel Drizzle: Finish by drizzling another 4 to 5 tablespoons of caramel sauce on the top of each pie for a glossy, decadent finish.
Freeze: Cover the pies and place them in the freezer for at least 6 hours or overnight to set properly. When ready to serve, cut and enjoy straight from the freezer for best texture and flavor.

Notes

Ensure the pie shells are completely cooled before assembling to prevent the filling from melting or becoming runny.
The toasted coconut and pecan mixture adds a crunchy texture contrast and should be stirred regularly during cooking to avoid burning.
The Cool Whip should be thawed but still cold to blend smoothly into the cream cheese mixture.
This pie is best served frozen and kept in the freezer until ready to eat.
Use high-quality caramel sauce for the best flavor, or make your own caramel if preferred.
This recipe yields two pies, each serving approximately 8 slices.

Prep Time: 30 minutes
Cook Time: 30 minutes (including baking and toasting time)
Category: Dessert
Method: No-Cook
Cuisine: American