Coconut Caramel Pecan Pie Recipe

Coconut Caramel Pecan Pie Recipe Coconut Caramel Pecan Pie is a decadent mix of coconut and pecans that have been lightly toasted, and generously sprinkled atop a double layer of creamy filling. A rich caramel sauce drizzle completes this delicious confection. 
I first sampled this yummy dessert a few years ago at a family Christmas celebration, courtesy of  my niece, Charity. It became an instant hit! My son insists on this pie for special occasions and holidays.
This is an icebox pie, and I usually serve it frozen but it’s great from the refrigerator too.
This recipe makes 2 pies. There will not be any leftovers.


Coconut Caramel Pecan Pie Recipe

Coconut Caramel Pecan Pie Recipe

This recipe makes 2 pies.


  • 2 graham cracker pie shells (9")
  • 4 Tbls butter
  • 1 small pkg coconut (7-8 oz)
  • 1/2 cup chopped pecans
  • 8 oz pkg cream cheese- softened
  • 14 oz can sweetened condensed milk
  • 8 oz whipped topping (non dairy)
  • 1/4 cup caramel ice cream sundae sauce|


  • Melt butter in a heavy skillet with a small amount of vegetable oil.
  • Add the flaked coconut and the pecans.
  • Lightly toast on low heat while stirring often to prevent burning.
  • Set aside to cool.
  • To a large mixing bowl add the cream cheese.
  • Beat until fluffy and then add the sweetened condensed milk and mix on low until well combined.
  • Add in the whipped topping and mix until smooth.
  • Prepare the graham cracker pie shells by spreading 1 tblsp of caramel to the bottom of each.
  • Spoon in 1/4 of the cream layer and top with 1/4 of the toasted nuts and coconut.
  • Drizzle caramel topping over the cream and coconut, nut layer.
  • Repeat the process until both pies are prepared with 2 layers.
  • Freeze for 8 hours or overnight.


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