Coconut Cream Cheese Pie
Creamy coconut and caramel layered pie with toasted pecans and a graham cracker crust, perfect for dessert gatherings and coconut lovers alike.
Ingredients
Instructions
- Bake the pie shell until golden and let it cool.
- Toast pecans and coconut separately until lightly browned.
- Combine the cream cheese and sweetened condensed milk thoroughly until smooth.
- Fold in the Cool Whip into the cream cheese mixture.
- Pour half of the cream mixture into the cooled pie shell.
- Sprinkle with half of the toasted coconut.
- Layer the remaining cream mixture over the coconut layer.
- Sprinkle with chopped pecans.
- Drizzle with warmed caramel sauce.
- Sprinkle with the remaining toasted coconut.
- Refrigerate the pie overnight before serving.
Nutrition & Diet Analysis (per serving)
453
kcal
23% DV
Protein
Fat
Carbs
Contains
Milk
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).