Toasted Coconut, Pecan, and Caramel Pie

Toasted Coconut, Pecan, and Caramel Pie

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

1 h 40 m servings 479 cals
Serving size has been adjusted!
Original recipe yields 16 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 83
  1. 94 Ratings

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Most helpful positive review

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...

Most helpful critical review

I thought this was too sweet!!!!! I will not make it again.

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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...

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 sma...

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...

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 t...

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 man...

Having just finished eating the first slice of this pie, I'm wondering if I've just sinned or died and gone to heaven. :) One thing I am sure of...if you like the sound of this pie, you'll LOV...

I made this with a few modifications: I made one pie using a reduced fat graham cracker crust, 8 oz. light cream cheese, a container of light Cool Whip and 1/3 cup of sugar for the base. My hus...

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