Toasted Coconut, Pecan, and Caramel Pie

Toasted Coconut, Pecan, and Caramel Pie

76

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

Ingredients

1 h 40 m servings 479 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

76
  1. 86 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 P...

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 D...

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 readin...