Recipe by Patrice
"Very rich tasting pie that is easy to prepare. Everyone loves this pie."
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2 (9 inch)
pie shells, baked
1 (8 ounce) package
1 (8 ounce) package
cream cheese, softened
1 (14 ounce) can
sweetened condensed milk
1 (12 ounce) container
frozen whipped topping, thawed
1 (12 ounce) jar
caramel ice cream topping
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 thought this was too sweet!!!!! I will not make it again.
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!!!
A friend brought this to an office luncheon & it was such a treat! She used a graham cracker crust which went well with the other flavors. I want to try making it in a 9x13 pan, cutting into small squares for serving -- it is very rich so I think small servings would work.
A very rich, wonderful pie. I used low-fat cream cheese and cut the recipe in half to make just one pie - it turned out wonderfully. I did not use as much caramel as called for, and it was still VERY sweet. Save a little caramel to drizzle over the top of each slice when you serve it. I considered using a graham crust, as some reviews suggested, but I think the added sweetness would be too much.
I made this for Christmas. I found it really, really sweet. I also think it would be better with a graham wafer crust. If I make this again I would cut back on the caramel topping and use as many light or fat-free ingredients as I can, as suggested by another reviewer.
This is a fabulous pie!! I first made this for a dinner party at my home, and it was sure a hit! My husband loved it, and has requested it several times since. I like coconut only when it is toasted. and I love caramel. Yes, it is sweet, but it is *PIE* for heavens sake! The full recipe fits nicely in a 9 x 13 pan, using a graham cracker or butter/cookie crust.
* Percent Daily Values are based on a 2,000 calorie diet.
Toasted Coconut, Pecan, and Caramel Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 265
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