Caramel Pecan Delight Pie

Renae McVay


This is a great summer pie to have. And, because you make 2, you will have one in the freezer to save for later!


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30 Min
10 Min
Stove Top


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  • 2 c
    2 cups rough chopped pecans
  • 2 c
    flaked coconut (optional)
  • 1 stick
  • 8 oz
    cream cheese, softened
  • 1 can(s)
    14 oz sweetened condensed milk
  • 16 oz
    cool whip
  • 1 jar(s)
    caramel ice cream topping
  • 1/4 c
    brown sugar
  • 1/4 tsp
  • 2
    graham cracker or vanilla pie crusts

How to Make Caramel Pecan Delight Pie


  1. In a skillet, combine pecans, coconut, butter, brown sugar and cinnamon. Cook until the pecans and coconut are toasted or browned. Put aside and allow to cool completely.
  2. In a large mixing bowl, combine the cream cheese, and condensed milk. Next mix in the cool whip.
    Divide this mixture into the 2 pie shells.
  3. Place the pies in the freezer about 30 minutes. Remove from freezer and cover each pie with the pecan/coconut mixture equally.
  4. Drizzle each pie with 1/2 the jar of caramel ice cream topping. Can drop some extra chopped pecans on top for garnish.
    Return pies to the freezer for about an hour before slicing and serving.

Printable Recipe Card

About Caramel Pecan Delight Pie

Course/Dish: Pies, Ice Cream & Ices, Puddings
Main Ingredient: Dairy
Regional Style: Southern
Other Tag: Quick & Easy

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