With a flaky crust, toasted coconut and pecans, caramel, and a creamy filling, this pie has it all. Grab your fork—and maybe count on a few extra days of salads to make up for it—but I think you’re going to really like this one.
My friend, Lorraine Sherlin, served this for a party many years ago. My family fell in love with it so I was glad she shared the recipe. This will make two pies, so enjoy one now and freeze one for later. I hope you enjoy it!
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2 9-inch pie shells, baked
I used the box of Pillsbury refrigerated pie shells from the dairy section. Bake both crusts but follow their instructions for a one crust baked pie shell.
While the crusts bake, prepare the topping.
6 tablespoons butter
7 oz. pkg. shredded coconut
1 cup pecans, chopped coarsely
Melt the butter in a large skillet over medium heat. Add the coconut and pecans. Cook until lightly browned and until the coconut is crisp. This will take a little while. Stir often, and once the mixture starts browning, stay with it and stir frequently so the mixture doesn’t burn.
Prepare the filling while the crusts and coconut topping cool.
8 oz. cream cheese, softened
14 oz. can of sweetened condensed milk
16 oz. whipped topping
12 oz. jar caramel ice cream topping
Beat the cream cheese until light and fluffy. Add the sweetened condensed milk; beat well. Then add the whipped topping, beating until everything is blended.
Layer half of the filling into the two pie shells (1/4 in each one). Then add half of the coconut and pecan topping (1/4 in each one) to the shells. Drizzle each with the caramel ice cream topping. Repeat layers with the remaining ingredients. Sprinkle the coconut and pecan mixture on top of the pie and drizzle generously with the caramel ice cream topping.
Freeze until firm. We like this pie frozen but you can sit it out for about 15 minutes if you don’t like it as firm.