Coconut Caramel Pie

Coconut Caramel Pie Recipe

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Our American Family:The Youngs Young


This is a pie that was brought to Christmas dinner by Ann Young Rodgers Barrans. Usually there are plenty of desserts at the Young family gatherings.

★★★★★ 1 vote
30 Min
20 Min


1/4 c
butter or margarine
1 (7 oz.) pkg
flaked coconut
1/2 c
chopped pecans
1 (8oz) pkg
cream cheese, softened
1 (14 oz) can(s)
sweetened condensed milk
1 (16 oz) pkg
frozen whipped topping, thawed
2 (9-inch)
pastry shells
1 (12 oz) jar(s)
caramel ice cream topping


1Pre-bake two pastry shells.
2Preheat oven to 350 degrees. Melt butter in oven in 15 1/2 x 10 1/2 inch jelly roll pan. Remove from oven and add coconut and pecans. Mix butter, coconut and pecans well. Spread out in pan and bake for 7-8 minutes. Take out, stir well, and put back in oven to bake for another 7-8 minutes to a golden brown. Watch closely. Remove from oven and set aside.
3Combine cream cheese and condensed milk; beat until smooth. Fold in whipped topping.
4Spread 1/4 of cream cheese mixture into each pastry shell. Drizzle 1/4 of caramel topping onto each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients; cover and freeze at least 8 hours, or until firm.
5Let frozen pie stand at room temperature 5 minutes before slicing.

About Coconut Caramel Pie

Course/Dish: Pies
Hashtags: #pies, #makes