Toasted Coconut, Pecan, and Caramel Pie

Toasted Coconut, Pecan, and Caramel Pie

74 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    1 h 40 m
Recipe by  Patrice

“Very rich tasting pie that is easy to prepare. Everyone loves this pie.”

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Adjust Servings

Original recipe yields 2 - 9 inch pies



  1. 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.
  2. 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.
  3. Pies may be served chilled or frozen.

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Reviews (74)

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I made one pie for Mother's Day and made it that morning. Everyone LOVED this dessert, and some went back for seconds! Having 1 extra slice left over, I had that the next day. THERE WAS A BIG DIFFERENCE IN THE TEXTURE. IT WASN'T BAD ON MOTHER'S DAY, BUT SEEING THE DIFFERENCE ON MONDAY - I WOULD DEFINATELY MAKE THIS PIE THE NIGHT BEFORE FOR THE BETTER TEXTURE AFTER YOU CUT A SLICE!



I first had this pie at our favorite bed and breakfast, the Whitestone County Inn in Kingston, Tennessee. At the Whitestone this is their signature dessert and they call it Whitestone Delight Pie. I order it for dessert every time we go there, and have since made it myself. It is excellent and so easy to make! It is more than delightful; it’s divine, decadent and delicious!! 9/13/10 UPDATE – I made this again for a dinner party for 14 people. I made a graham cracker crust in my 10” springform pan. I made all of the filling and all of the coconut/pecan mixture. Worked perfectly. I cut this into 16 servings, so they were a modest size, but that’s probably a good thing because this is so rich! It was a hit! One suggestion: Take this out of the freezer about 20 minutes before serving. If you allow this to thaw completely it becomes too “loose” and sort of sags on the plate and doesn’t hold it’s shape. Still yummy, but not as pretty.



Great recipe, except I omitted the caramel. The first time I made the pies, I actually forgot the caramel on one, so I ended up doing one pie with the caramel and the other without. After reading the reviews saying it was too sweet, I have to agree. The caramel one was much too sweet, but the other was perfect! I use the recipe now to make a coconut and pecan cream pie. Everyone has loved it and asked me for the recipe!! If you think it's too sweet, just don't add the caramel... delicious!!!

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Amount Per Serving (16 total)

  • Calories
  • 479 cal
  • 24%
  • Fat
  • 29.4 g
  • 45%
  • Carbs
  • 50.9 g
  • 16%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 334 mg
  • 13%

Based on a 2,000 calorie diet



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Caramel Pecan Pie


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Rich Cream Cheese Pecan Pie