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Caramel Coconut Cream Pie

Caramel Coconut Cream Pie recipe


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.



  • 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


Step 1: Prepare the Coconut and Pecan Mixture

  1. 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

  1. 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

  1. Spread Caramel Layer: Divide the caramel topping evenly between the two baked pie shells, spreading it over the bottom of each shell.
  2. Add Cream Cheese Filling: Pour the cream cheese mixture over the caramel layer in each pie shell, spreading it evenly.
  3. Add Coconut and Pecan Mixture: Sprinkle the toasted coconut and pecan mixture evenly over the cream cheese filling in each pie.
  4. Top with Whipped Topping: Spread the whipped topping evenly over the top of each pie, creating a smooth layer.

Step 4: Chill and Serve

  1. Chill the Pie: Refrigerate the pies for at least 2 hours, or until they are set and firm.
  2. 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.


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!