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.
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 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 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 actually be served frozen, if you like. It’s not necessary to freeze it so it will set and I actually prefer it chilled. By changing the amount of cream cheese in the creamy filling 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 it first with a layer of whipped topping, and sprinkle with toasted coconut and pecans and then drizzle it with slightly warmed caramel just before serving. Doing it this way, the caramel will remain slightly gooey and soft.
- You can make your own homemade whipped cream if that’s your preference. Whipped cream isn’t’ as stable as whipped topping and will not keep quite as well.
- Sprinkle with a tiny amount of sea salt at the end to give it the crowning touch. You can omit this if your like.
- Store leftover Salted Caramel Coconut Cream Pie chilled in the refrigerator for 3-5 days.
More Southern Style 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:
- You’ll never go wrong with my Southern Pecan Pie recipe for dessert.
- Chocolate Chess Pie is rich and decadent.
- 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.
- Classic Rhubarb Pie from That Skinny Chicken Can Bake.
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Helpful Kitchen Items:
Salted Caramel Coconut Cream Pie
- 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
- 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.