Salted Caramel Coconut Cream Pie

Salted Caramel Coconut Cream Pie – 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.  A first glance I thought about remaking this pie with a graham cracker crust instead of a pie crust. However, this cream pie is sweet and I see why the original called for a pastry pie crust. It’s so delicious, you can’t go wrong either way.

The original pie also called for it being frozen to set-up.  By changing the amount of cream cheese called for there’s no need to freeze this pie unless you want to.  It sets-up beautifully after being chilled for several hours. To top the pie, frost with a layer of whipped cream, and sprinkle with the toasted coconut and nuts. Drizzle with slightly warmed caramel just before serving.  Doing it this way, the caramel is slightly gooey and soft.  Sprinkle with a tiny amount of sea salt if you like, to give it the crowning touch.

Adapted from My Recipes: Caramel Coconut Cream Pie 

Ingredients you’ll need:
1 9-inch refrigerated, frozen or homemade 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 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 [optional]

Directions:
In a heavy bottomed skillet over medium-high heat melt the butter. Add the pecan pieces and flaked coconut.  Lower the heat to medium and stirring constantly, toast until lightly golden in color. Spread out on parchment paper to cool completely.

In a medium sized mixing bowl, whip together the softened cream cheese, condensed milk and vanilla.  Whip  for 2 minutes or until smooth.  Whip in 1/2 of the whipped topping.

Pour half of the filling onto the bottom of the cooled 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 several hours or overnight to set-up.  Just before serving, spread the remaining whipped cream on top and sprinkle with toasted coconut and pecans. Drizzle with dulce de leche or caramel and sprinkle lightly with sea salt, if desired.  Store chilled.  Yield: 8-10 pieces

Cook’s note:
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.

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Salted Caramel Coconut Cream Pie

Servings 8 -10 pieces

Author Melissa Sperka

Ingredients

• 1 9- inch refrigerated frozen or homemade 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 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 [optional]

Instructions

1. In a heavy bottomed skillet over medium-high heat melt the butter. Add the pecan pieces and flaked coconut. Lower the heat to medium and stirring constantly, toast until lightly golden in color.
2. Spread out on parchment paper to cool completely.
3. In a medium sized mixing bowl, whip together the softened cream cheese, condensed milk and vanilla. Whip for 2 minutes or until smooth.
4. Whip in 1/2 of the whipped topping.
5. Pour half of the filling onto the bottom of the cooled pie shell. Sprinkle with 1/2 of the toasted coconut and pecans.
6. Drizzle with 1/2 of the dulce de leche or caramel ice cream topping.
7. Repeat ending with the cream cheese filling.
8. Allow to chill several hours or overnight to set-up.
9. Just before serving, spread the remaining whipped cream on top and sprinkle with toasted coconut and pecans.
10. Drizzle with dulce de leche or caramel and sprinkle lightly with sea salt, if desired.
11. Store chilled.

Recipe 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.