Salted Caramel Coconut Cream Pie

This Salted Caramel Coconut Cream Pie is sure to impress coconut lovers at your table. With its luscious layers of sweetened whipped cream, caramelized buttered pecans, and toasted coconut, it strikes the perfect balance of rich and indulgent flavors. Elegant enough for any occasion, this pie is a standout centerpiece for holiday dessert spreads or any special occasion.

What’s the Difference Between Coconut Cream Pie and Coconut Custard Pie?

• Coconut cream pie typically has a layer of sweetened whipped cream and can be made with a creamy no bake filling that includes ingredients like cream cheese and condensed milk to form the creamy coconut filling.
• Old fashioned coconut cream pie like my grandma made, often begins with a homemade coconut filling that’s cooked on the stovetop in a saucepan then poured into a baked pie shell and chilled until it’s set. 
• Coconut custard pie is made with a custard filling that contains eggs or egg yolks, milk, sugar, and coconut that’s poured into a pie crust to bake.
• While both pies have a coconut flavor, the difference lies in the texture and ingredients used for the filling.

Ingredients Salted Caramel Coconut Cream Pie Recipe

I’m a diehard fan of both caramel and coconut, so adding this pie our desserts was an easy decision to make. Initially, I considered swapping out a traditional pie crust for a graham cracker crust, hoping to add a bit of extra flavor and texture. However, after testing it that way, I quickly realized that this coconut cream pie has a natural sweetness that pairs beautifully with the buttery richness of a classic pie crust. The combination of the creamy filling and the flaky crust is simply unbeatable. That said, both versions are absolutely delicious, so you really can’t go wrong with either choice! Checkout this quick list of ingredients you’ll need to make this Caramel Coconut Pie: (Scroll down for full printable recipe card.)

• Pie Shell – One 9-inch deep dish pie shell baked and cooled. I used a frozen pie crust.
• Coconut – Sweetened flaked coconut gives the pie its signature flavor.
• Caramel – Warm dulce de leche or jar caramel ice cream topping (thick) for drizzling the top of the pie.
• Nuts – Chopped pecans add texture to the toasted coconut mixture.
• Cream Cheese – One pound of softened plain cream cheese forms the creamy cheesecake-like layer.
• Liquid – Sweetened condensed milk adds sweetness and gives the cream cheese a smooth exture.
• Butter – Butter is used to toast the shredded coconut and pecans on the stovetop. You can use salted or unsalted butter.
• Flavoring – Vanilla extract adds creamy floral notes to the flavor.
• Whipped Cream – You can use a frozen whipped topping like Cool Whip for the topping.

How to Make the Best Salted Caramel Coconut Cream Pie Recipe

• Bake the Pie Crust – Blind bake a frozen pie crust per the package instructions. Set aside to cool. 
• Toasting Pecans and Coconut on the Stovetop – In a heavy bottomed skillet over medium-high heat melt butter. Add the pecans and flaked coconut. Lower the heat to medium and stirring constantly, toast for 2-3 minute or until lightly golden in color. Spread out on parchment paper to cool completely.
• Make the Coconut Cream Filling – Use an electric hand mixer to whip together cream cheese, condensed milk and vanilla. Whip for 2 minutes or until completely smooth. Add  1/2 of the whipped topping, whip until combined.
• Assemble the Pie – Spread one half of filling onto the bottom of the pie shell. Sprinkle with 1/2 of the toasted coconut and pecans and drizzle with dulce de leche. Repeat layers ending with the fluffy cream cheese filling.
• Refrigerate – Pop the pie into the refrigerator for at least 4 hours to chill and set.
• Serving – Just before serving, frost the top with the remaining whipped cream and sprinkle with reserved toasted coconut and pecans. Drizzle with dulce de leche and sprinkle lightly with sea salt.

Kitchen Equipment to Make Coconut Caramel Pie

• 9-inch deep dish pie pan or pie dish.
• Large bowl for making the filling.
• Hand mixer or stand mixer to make the cream cheese filling.
• Measuring cups and spoons.
• Large skillet for toasting the nuts and peans.

Recipe Variations, Tips and Substitutions

• Cream Cheese – You can use full fat cream cheese or Neufchatel cream cheese for the cream cheese mixture. Neufchatel will take longer to set when chilled in the refrigerator.
• Whipped Cream – Cool Whip is handy to use for this pie since it’s more stable than fresh whipped cream. You can make your own homemade whipped cream if that’s your preference. Whipped cream isn’t as stable as whipped topping and should only be added to the top the day you plan on serving the pie.
• How to Make Homemade Whipped Cream – Chill a large bowl and mixer beaters for 15 minutes. Using an electric mixer on medium-high speed whip together 2 cups of heavy cream, 1-2 teaspoons vanilla extract and 1/4-1/3 cup of granulated sugar until stiff peaks form. Chill until serving.
• Caramel Topping – To warm the dulce de leche, place it into a small microwave safe bowl. Heat in 20 second increments stopping to stir each time. Repeat this process just until it’s slightly warm and drizzling consistency. If it’s too hot it could melt the cream cheese filling. I recommend adding the dulce de leche drizzle just before serving.
• Sea Salt – You can use kosher salt or flaky sea salt for the topping. This is completely optional and you can omit this, if you prefer.

Storage and Leftovers

• Leftovers – Store leftover Salted Caramel Coconut Cream Pie covered with plastic wrap or in an airtight container chilled in the refrigerator for 3-5 days.
• Freezer – This pie can also be served frozen, if you like. Store frozen for up to 2 months. Thaw in the fridge just enough to make it easy to slice.

More Easy Pie Recipes to Make

There’s no wrong occasion in my world that isn’t suited for homemade pies. Whether it’s a no bake or a completely made from scratch version, it’s a real family pleaser. More pie recipes you may also like to try:

• You’ll never go wrong with my Southern Pecan Pie recipe for dessert.
• Chocolate Chess Pie is rich and decadent.
• Atlantic Beach Pie is filled with citrus in every bite.
• Pineapple Buttermilk Pie is a twist on classic buttermilk pie.
• Mile High Banana Cream Pie is proof no skimpy pies are ever allowed in my kitchen.
• Old fashioned Butterscotch Pie is creamy deliciousness.
• Apple Butter Pie tastes just like fall.
• Classic Rhubarb Pie from That Skinny Chick Can Bake.

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Helpful Kitchen Items: 

• Deep Dish Pie Pan
• Mixer
• Measuring Set
• Mixing Bowls