Salted Caramel Coconut Cream Pie

Course Dessert

Cuisine American, Southern

Keyword coconut-caramel-pie, coconut-cream-pie-recipe, salted-caramel-coconut-cream-pie

Prep Time 15

Cook Time 20

Chill Time 4

Total Time 4 35

Servings 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 blocks cream cheese or 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 i.e. Cool Whip thawed and divided
2/3 cup dulce de leche or thick caramel ice cream topping divided use
1/4 tsp coarse sea salt

Instructions

Dock the bottom of the crust with the tines of a fork, line with parchment paper and fill with pie weights or beans. Blind bake per package instructions (Typically in a preheated 375°F oven for 18-20 minutes) until golden brown. Set aside to cool.
In a heavy bottomed skillet over medium-heat melt butter. Add the pecans and flaked coconut. Toast the coconut pecan mixture while stirring constantly. Toast for 2-3 minute or until lightly golden brown in color and fragrant. Spread out on parchment paper to cool completely.
In a large mixing bowl, use an electric mixer to whip together cream cheese, condensed milk and vanilla extract. Whip on medium-high speed for 2 minutes or just until smooth.
Add 1/2 of the whipped topping to the cream cheese mixture, whip on low just until incorporated.
Spread one half of the cream cheese mixture 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. Top with the reserved cream cheese mixture.
Cover with plastic wrap and chill for at least 4 hours or overnight to set-up.
Just before serving, frost with remaining whipped cream and sprinkle with reserved toasted coconut pecan mixture. Drizzle with dulce de leche or caramel ice cream topping and sprinkle lightly with sea salt, if desired. Store leftovers 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 until it's drizzle consistency. 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.
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.
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.
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.

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