Indulge in the ultimate dessert experience with this Caramel Coconut Cream Pie. This decadent pie combines the rich flavors of caramel, coconut, and cream cheese, creating a delightful treat that’s perfect for any occasion. Whether you’re looking to impress guests or simply satisfy your sweet tooth, this pie is sure to become a favorite. Follow this detailed guide to create a luscious Caramel Coconut Cream Pie that will have everyone asking for seconds.
Ingredients
- 6 tablespoons butter
- 12 oz flaked coconut
- 3/4 cup chopped pecans
- 8 oz cream cheese, softened
- 1 can sweetened condensed milk
- 12 oz jar caramel topping
- 2 baked deep-dish pie shells (9-inch each)
- 12 oz whipped topping
Instructions
Step 1: Prepare the Coconut and Pecan Mixture
- Toast the Coconut and Pecans: In a large skillet over medium heat, melt the butter. Add the flaked coconut and chopped pecans, stirring constantly. Cook until the coconut is golden brown and fragrant, about 5-7 minutes. Remove from heat and set aside to cool.
Step 2: Make the Cream Cheese Filling
- Mix Cream Cheese and Condensed Milk: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, continuing to beat until well combined and creamy.
Step 3: Assemble the Pie
- Spread Caramel Layer: Divide the caramel topping evenly between the two baked pie shells, spreading it over the bottom of each shell.
- Add Cream Cheese Filling: Pour the cream cheese mixture over the caramel layer in each pie shell, spreading it evenly.
- Add Coconut and Pecan Mixture: Sprinkle the toasted coconut and pecan mixture evenly over the cream cheese filling in each pie.
- Top with Whipped Topping: Spread the whipped topping evenly over the top of each pie, creating a smooth layer.
Step 4: Chill and Serve
- Chill the Pie: Refrigerate the pies for at least 2 hours, or until they are set and firm.
- Serve: Once chilled, slice and serve the pies. Garnish with additional toasted coconut or caramel drizzle if desired.
Cook’s Notes
- Pie Shells: You can use store-bought pie shells for convenience, or make your own from scratch.
- Toasting Coconut and Pecans: Keep a close eye on the coconut and pecans while toasting, as they can burn quickly.
Variations
Chocolate Coconut Cream Pie
- Add Chocolate: Melt 4 oz of semi-sweet chocolate and spread it over the caramel layer before adding the cream cheese filling.
Tropical Coconut Cream Pie
- Add Pineapple: Fold in 1/2 cup of crushed pineapple (drained) into the cream cheese filling for a tropical twist.
Keto/Low Carb Version
- Use Almond Flour Crust: Substitute the pie shells with an almond flour crust. Mix 2 cups of almond flour, 1/4 cup melted butter, and 2 tablespoons sweetener. Press into a pie dish and bake at 350°F for 10-12 minutes or until golden brown.
Frequently Asked Questions (FAQs)
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance. Store it in the refrigerator until ready to serve.
How do I store leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of nut?
Yes, you can substitute the pecans with walnuts, almonds, or your favorite nuts.
What can I serve with Caramel Coconut Cream Pie?
This pie pairs well with a cup of coffee or tea. You can also serve it with a scoop of vanilla ice cream for an extra indulgent treat.
Caramel Coconut Cream Pie is a rich and indulgent dessert that combines the delicious flavors of caramel, coconut, and cream cheese. This pie is easy to make and perfect for any occasion, whether you’re hosting a dinner party or simply enjoying a treat at home. Follow this recipe to create a delightful dessert that will impress your family and friends. Enjoy every bite of this creamy, coconutty, and caramel-filled delight!
