Description
This Pecan Cream Pie recipe features a delightful combination of toasted coconut and pecans layered in a creamy, sweetened cream cheese filling and topped with luscious caramel sauce. With two deep dish pie shells, this no-bake frozen dessert is perfect for holiday celebrations or any special occasion, offering a rich and indulgent treat that serves 16 people.
Ingredients
Pie Shells and Topping
- 2 deep dish frozen pie shells
- 4 Tablespoons unsalted butter
- 7 ounce bag sweetened shredded coconut
- 2 cups chopped pecans
- 1 cup caramel sauce
Cream Cheese Filling
- 8 ounce block cream cheese, softened
- 14 ounce can sweetened condensed milk
- 12 ounce Cool Whip whipped topping, thawed (medium sized tub)
Instructions
- Bake Pie Shells: Preheat your oven and bake the 2 deep dish frozen pie shells according to the package directions. Once baked, set them aside to cool completely before assembling the pie.
- Toast Coconut and Pecans: In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Stir in the sweetened shredded coconut and chopped pecans. Cook this mixture for about 8 minutes, stirring frequently to ensure it browns evenly and does not burn. Remove from heat and transfer the toasted mixture onto a heat-safe plate to cool.
- Prepare Cream Cheese Mixture: Using a stand mixer fitted with the whisk attachment or an electric hand mixer, beat the softened cream cheese and sweetened condensed milk together on high speed. Continue mixing until the blend is smooth, light, and very well combined, approximately 2 minutes. Scrape down the bowl as necessary to ensure even mixing.
- Fold in Whipped Topping: Add half of the thawed Cool Whip whipped topping to the cream cheese mixture and mix on medium speed for about 20 seconds. Scrape the bowl, then add the remaining whipped topping and mix on medium-high speed for another 20 seconds until fully incorporated.
- Layer Base Filling: Spoon about one quarter of the cream cheese filling (roughly 1 ¼ cups) into the bottom of each pie shell, smoothing it into an even layer.
- Add First Coconut and Pecan Layer: Evenly distribute 1 cup of the cooled toasted coconut and pecan mixture over the cream cheese layer in each pie shell.
- Drizzle Caramel Sauce: Drizzle 4-5 tablespoons of caramel sauce over the coconut and pecan layer in each pie.
- Top with Remaining Cream Cheese Filling: Spread the remaining cream cheese mixture evenly between the two pies, about 1 ¼ to 1 ½ cups each, layering over the caramel and coconut/pecan mixture.
- Top with Remaining Coconut and Pecans: Add the remaining toasted coconut and pecan mixture evenly over the cream cheese filling in each pie.
- Final Caramel Drizzle: Finish by drizzling 4-5 tablespoons of caramel sauce on top of each pie.
- Freeze the Pies: Cover the pies and place them in the freezer for at least 6 hours or overnight to set. Serve the pies straight from the freezer for best texture and taste.
Notes
- Make sure the pie shells are completely cooled before assembling the pie to avoid melting the whipped topping.
- The caramel sauce drizzles can be adjusted depending on your sweetness preference.
- For best results, use the medium-sized 12-ounce tub of Cool Whip for accurate proportions.
- To serve, slice the pie while it is frozen for clean, neat pieces.
- Store any leftover pie in the freezer to maintain texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
