Caramel Pecan Delight Pie is a luscious and creamy dessert that combines the rich flavors of toasted pecans, sweet coconut, and caramel. With a graham cracker crust base, this pie is perfect for summer gatherings, holidays, or anytime you crave a decadent treat. It’s easy to prepare, making it a go-to recipe for both novice and experienced bakers.
Why You’ll Love This Recipe
The combination of caramel, pecans, and coconut is irresistibly sweet and nutty.
No baking is required, keeping your kitchen cool and your preparation simple.
The creamy filling is light yet indulgent, thanks to the cream cheese and whipped topping.
It’s perfect for making ahead, giving you more time to enjoy your event or dinner party.
It’s a versatile dessert that can be customized to suit your taste or dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups pecans, roughly chopped
2 cups flaked coconut (optional)
1 stick (1/2 cup) butter
8 oz cream cheese, softened
14 oz can condensed milk
16 oz Cool Whip (or whipped topping)
1 jar caramel ice cream topping
2 graham cracker crusts (store-bought)
Directions
In a skillet, I melt the butter over medium heat. I add the chopped pecans and flaked coconut (if using) and lightly toast them until golden brown, stirring occasionally. I set this aside to cool.
In a mixing bowl, I use an electric mixer to blend the softened cream cheese, condensed milk, and Cool Whip until smooth and creamy.
I divide the cream cheese mixture evenly between the two graham cracker crusts, spreading it out smoothly.
I evenly distribute the cooled pecan and coconut mixture over the tops of the pies.
Next, I drizzle the entire jar of caramel ice cream topping over both pies.
I cover the pies and refrigerate or freeze them for 3-4 hours. For cleaner slices, I recommend freezing the pies before serving.
For a finishing touch, I like to top each slice with additional Cool Whip just before serving.
Servings and Timing
Prep Time: 20 minutes
Chill Time: 3-4 hours
Total Time: 3 hours 20 minutes
Servings: 16 slices (8 slices per pie)
Calories: 410 kcal per slice
Variations
Nut-Free: Substitute pecans with sunflower seeds or omit them entirely.
Gluten-Free: Use a gluten-free graham cracker crust.
Dairy-Free: Opt for dairy-free cream cheese, whipped topping, and condensed milk.
Chocolate Drizzle: Add a drizzle of melted chocolate over the caramel for extra decadence.
Fruit Topping: Top with fresh fruit like sliced bananas or strawberries for a fruity twist.
Storage/Reheating
Refrigerator: Store the pie in the fridge, covered, for up to 5 days.
Freezer: Freeze the pie for up to 2 months. I recommend slicing it before freezing for easier serving.
Reheating: No reheating is necessary. Simply thaw in the fridge if frozen.
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FAQs
Can I make this pie ahead of time?
Yes, I find that this pie tastes even better when made a day in advance. Just refrigerate or freeze it until you’re ready to serve.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Homemade whipped cream works well, though it may not hold its shape as long as Cool Whip does.
Can I omit the coconut?
Yes, the coconut is optional. The pie will still be delicious without it.
How can I make cleaner slices?
For neat slices, I freeze the pie for 3-4 hours and use a warm knife to cut through the layers.
Can I use a different crust?
Yes, a chocolate or nut-based crust would pair beautifully with the caramel and pecan flavors.
Conclusion
Caramel Pecan Delight Pie is an easy-to-make, show-stopping dessert that is sure to impress your family and friends. Its rich flavors and creamy texture make it a crowd-pleaser for any occasion. Whether you serve it chilled or frozen, this pie delivers a perfect balance of sweetness and nuttiness in every bite.
📖 Recipe:
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Caramel Pecan Delight Pie
- Total Time: 3 hours 20 minutes
- Yield: 16 slices (8 slices per pie)
- Diet: Vegetarian
Description
Caramel Pecan Delight Pie is a no-bake dessert featuring toasted pecans, creamy filling, and rich caramel. Perfect for gatherings or holidays, this easy recipe is sure to delight with its sweet and nutty flavors.
Ingredients
2 cups pecans, roughly chopped
2 cups flaked coconut (optional)
1 stick (1/2 cup) butter
8 oz cream cheese, softened
14 oz can condensed milk
16 oz Cool Whip (or whipped topping)
1 jar caramel ice cream topping
2 graham cracker crusts (store-bought)
Instructions
- Melt butter in a skillet over medium heat. Add pecans and coconut (if using), toasting until golden brown. Set aside to cool.
- Blend cream cheese, condensed milk, and Cool Whip with an electric mixer until smooth.
- Evenly spread the cream cheese mixture into the graham cracker crusts.
- Sprinkle the cooled pecan and coconut mixture on top.
- Drizzle the caramel topping evenly over both pies.
- Cover and refrigerate or freeze for 3-4 hours.
- Serve chilled or frozen, optionally topped with extra Cool Whip.
Notes
Freeze the pie for cleaner slices and use a warm knife for cutting.
The recipe is versatile with options for nut-free, gluten-free, and dairy-free modifications.
Coconut is optional and can be omitted if desired.
- Prep Time: 20 minutes
- Chill Time: 3-4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 16 slices (8 slices per pie)
- Calories: 410 kcal
