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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)

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add First Coconut-Pecan Layer: Evenly distribute 1 cup of the toasted coconut and pecan mixture over the cream cheese layer on each pie.
  7. Drizzle Caramel: Drizzle each pie with 4 to 5 tablespoons of caramel sauce for a rich, sweet contrast.
  8. 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.
  9. Top with Remaining Coconut and Pecans: Sprinkle the remaining toasted coconut and pecan mixture evenly over the second cream cheese layer on each pie.
  10. 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.
  11. 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

Find it online: https://aminabakes.com/pecan-cream-pie-with-toasted-coconut-and-caramel-topping-recipe/