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Creamy Coconut Pecan Pie


  • 1/4 cup butter
  • 1 cup chopped pecans
  • 7 ounces angel flake coconut
  • 1 can sweetened condensed milk
  • 8 ounces cream cheese, softened
  • 1 (12 ounce) container whipped topping
  • 1 (12 ounce) jar caramel ice cream topping
  • 2 graham cracker or chocolate pie crusts (or 1 of each)


  1. Melt butter in a heavy skillet and cook pecans and coconut until lightly browned.
  2. Cool completely.
  3. Meanwhile, beat the sweetened condensed milk and cream cheese until smoothly blended.
  4. Fold in the whipped topping.
  5. Spread 1/4 of the creamy mixture evenly in the bottom of each pie crust.
  6. Add a layer of 1/4 of the pecan/coconut mixture to each pie and drizzle each evenly with 3 ounces of the caramel topping.
  7. Repeat the layers once more.
  8. Cover and freeze until firm.
  9. Serve the pie topped with additional whipped topping and a sprinkle of the pecan-coconut mixture.

If desired, make additional pecan-coconut mixture.

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