Caramel Pecan Delight Pie
Creamy, crunchy, and drizzled with sticky caramel, this no-bake pie layers fluffy sweetened cream with toasted pecans and coconut in a graham cracker crust.
Servings: 8 servings
Equipment
- Large Skillet
- Mixing Bowl
- Spatula
Ingredients
Ingredients
- 2 cups Pecans, roughly chopped and toasted
- 2 cups Flaked coconut, toasted (optional)
- 1/2 cup Butter For toasting
- 8 oz Cream cheese, softened
- 14 oz Sweetened condensed milk
- 16 oz Cool Whip, thawed
- 1 jar Caramel ice cream topping For drizzling
- 2 pieces Store-bought graham cracker crusts
Instructions
- Melt 1/2 cup butter in a large skillet over medium heat. Add 2 cups chopped pecans and 2 cups flaked coconut. Toast, stirring frequently, until golden and fragrant, about 7 to 8 minutes. Remove from heat and set aside to cool completely.
- In a large bowl, beat 8 oz softened cream cheese until smooth and lump-free. Add 14 oz sweetened condensed milk and beat until well combined.
- Gently fold in 16 oz thawed Cool Whip until the mixture is smooth and fluffy. Taste and adjust sweetness if desired.
- Divide the cream mixture evenly between the two graham cracker crusts, smoothing the tops with a spatula.
- Sprinkle the cooled pecan and coconut mixture over both pies, pressing lightly so it adheres.
- Drizzle caramel topping generously over the tops of the pies.
- Refrigerate or freeze the pies for at least 3 to 4 hours for best slicing.
- Before serving, allow pies to sit 10 to 15 minutes at room temperature for easier slicing.
Notes
Store covered in the refrigerator for up to 3 days. Freeze assembled pies for up to 2 months. Thaw in the refrigerator overnight before serving.