READY IN ABOUT 1¾ hrs

Toasted Coconut, Pecan, and Caramel Pie

Read Reviews (71)

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

Directions

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.
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.
Pies may be served chilled or frozen.

Kitchen-Friendly View

PREP 30 mins
COOK 10 mins
READY IN 1 hr 40 mins

Reviews More Reviews

Most Helpful Positive Review

May 23, 2006

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!

—TILLIEMAC

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Most Helpful Critical Review

Feb 04, 2004

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

—Maureen Gill

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80 Ratings

Sep 14, 2010

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.

—bellepepper

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Dec 28, 2008

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!!!

—DianaBu

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Apr 23, 2006

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.

—DJUSTICE2222

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Feb 04, 2004

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.

—Caroline

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Jan 13, 2008

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.

—Kelli F.

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Jul 26, 2010

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.

—KerryElizabeth

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Nutrition

Calories
479 kcal
24%

Carbohydrates
50.9 g
16%

Cholesterol
32 mg
11%

Fat
29.4 g
45%

Fiber
2.3 g
9%

Protein
5.8 g
12%

Sodium
334 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Toasted Coconut, Pecan, and Caramel Pie

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 479
Calories from Fat: 265

% Daily Value *
Total Fat 29.4g 45 %
Saturated Fat 16.7g 84 %
Cholesterol 32mg 11 %
Sodium 334mg 13 %
Potassium 210mg 6 %
Total Carbohydrates 50.9g 16 %
Dietary Fiber 2.3g 9 %
Protein 5.8g 12 %
** Sugars 23.6g
Vitamin A 8 %
Vitamin C 1 %
Calcium 13 %
Iron 12 %
Thiamin 14 %
Niacin 16 %
Vitamin B6 2 %
Magnesium 8 %
Folate 12 %

* 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.