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Salted Caramel Coconut Cream Pie

This Salted Caramel Coconut Cream Pie is guaranteed to delight the lovers of all things coconut at your table. It features layers of sweetened whipped cream, caramel buttered pecans and toasted coconut. It’s ideal for any occasion and special enough to hold its own on the holiday dessert table.

Salted Caramel Coconut Cream Pie

Easy Salted Caramel Coconut Cream Pie Recipe

I first came across this pie recipe on the website from my friends at Southern Living. Being a lover of all things caramel and coconut, it was a no brainer, I had to try it and put my own spin on it. At first glance I thought about remaking this pie with a graham cracker crust instead of a pie crust. However, after testing it that way, I noted that this coconut cream pie is sweet and I see why the original recipe called for a pastry pie crust. It’s so delicious, you can’t go wrong either way. How to make Salted Caramel Coconut Cream Pie: (Scroll down for full printable recipe.)

  • Crust – Blind bake a frozen pie crust per the package instructions. Set aside to cool. 
  • Toasting Pecan 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.
  • 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 – 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.
  • 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. (You’ll need to warm the dulce del leche in the microwave just until it’s pourable.)
how-to-make-caramel-coconut-cream-pie

How to Make the Best Salted Caramel Coconut Cream Pie Recipe

  • Ingredients you’ll need to make homemade Salted Caramel Coconut Cream Pie: One 9 inch deep dish pie shell baked and cooled.
  • For the Coconut Cream filling you’ll need: 1 pound or two 8 ounce blocks of softened plain cream cheese, sweetened condensed milk, butter, vanilla extract, sweetened flaked coconut, chopped and toasted pecans, whipped topping, warm dulce de leche or thick caramel ice cream topping to drizzle on top.
  • This pie can also be served frozen, if you like. There’s a generous amount of cream cheese in the creamy filling so there’s no need to freeze this pie to set that will happen easily when it’s chilled in the refrigerator. It sets-up beautifully after being chilled for several hours.
  • To top the pie, frost it first with a layer of whipped topping, and sprinkle with toasted coconut and pecans. To finish the pie, it’s drizzled with slightly warmed dulce de leche caramel just before serving. Doing it this way, the caramel will remain slightly gooey and soft.
  • 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 can be drizzled. If it’s too hot it could melt the cream cheese filling.
  • You can make your own homemade whipped cream if that’s your preference. Whipped cream isn’t as stable as whipped topping and the shelf life is shorter, so add it the day you plan on serving the pie.
  • Sprinkle the top with a tiny amount of sea salt at the end to give it the crowning touch. You can omit this if you like.
  • Store leftover Salted Caramel Coconut Cream Pie chilled in the refrigerator for 3-5 days.
Salted Caramel Coconut Cream Pie

More Easy Pie Recipes to Make

There’s no wrong occasion in my world that isn’t suited for a homemade pie. 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:

Salted Caramel Coconut Cream Pie

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Helpful Kitchen Items: 

Salted Caramel Coconut Cream Pie

Prep Time15 minutes
Cook Time20 minutes
Chill Time4 hours
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: salted-caramel-coconut-cream-pie
Servings: 8 pieces
Calories: 741kcal
Author: Melissa Sperka

Ingredients

  • 1 9 inch frozen deep dish pie shell baked and cooled
  • 2 Tbsp butter
  • 8 oz flaked sweetened coconut
  • 1/2 cup roughly broken pecan pieces
  • 2 8 oz Neufchatel cream cheese softened
  • 1 14 oz can sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 12 oz fresh sweetened whipped cream or frozen whipped topping thawed and divided
  • 2/3 cup dulce de leche or thick caramel ice cream topping
  • 1/4 tsp coarse sea salt

Instructions

  • Blind bake pie crust per package instructions. Set aside to cool. 
  • 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.
  • In a medium sized mixing bowl, whip together cream cheese, condensed milk and vanilla. Whip for 2 minutes or until smooth.
  • Add  1/2 of the whipped topping, whip until combined.
  • Spread one half of filling onto the bottom of the pie shell. Sprinkle with 1/2 of the toasted coconut and pecans.
  • Drizzle with 1/2 of the dulce de leche or caramel ice cream topping.
  • Repeat ending with the cream cheese filling.
  • Allow to chill for 4 hours or overnight to set-up.
  • Just before serving, frost with remaining whipped cream and sprinkle with toasted coconut and pecans. Drizzle with dulce de leche or caramel and sprinkle lightly with sea salt, if desired. Store chilled.
  • Special Note: You'll need to scoop the dulce de leche into a small bowl and warm it slightly in the microwave to make it pourable. Heat it just enough to drizzle. It shouldn't be too hot or it will melt the filling.

Notes

Dulce de leche is a luscious thick caramel made from cooking and reducing sweetened condensed milk. It’s readily available in the Hispanic foods section of most grocery stores or at specialty stores such as World Market, Fresh Market or William-Sonoma.

Nutrition

Serving: 1piece | Calories: 741kcal | Carbohydrates: 82g | Protein: 12g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 631mg | Potassium: 215mg | Fiber: 4g | Sugar: 51g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

8 Comments

  1. 5 stars
    This pie is excellent! Substituted whipped, heavy whipping cream for the whipped topping and did not add sugar. Added one extra brick of cream cheese to the filling and was still sweet enough, and filled two pie shells. This will be made again and again. 😊

  2. Not a fan of the salted caramel cream pie. Nor was anyone in my family. There was enough cream cheese filling to have made 2 pies. The pie was overly sweet. The sweetened condensed milk gave it a heavy sour taste and added unneeded sweetness. I liked the idea of the toasted pecans and cocanut, but I think the oven is a better choice for toasting. I won’t make this again.

    1. I sounds to me you may have mixed up the milk in this pie. This recipe calls for sweetened condensed milk NOT evaporated milk. Sweetened condensed milk would never have a sour aftertaste. To be a success when cooking or baking please follow the recipe for the very best results.

  3. Yes, of course! There’s a bright green print button at the end of each post with the share buttons. When you open it look at the top of the page. You can choose to print with or without the images. Super easy.

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