Toasted Coconut Cream Pie–Delicious Summer Treat

This is a delicious toasted coconut cream pie. It has a cream filling with toasted coconut and pecans along with a drizzle of caramel ice cream topping. You couldn’t ask for a better summer treat!

I love to bake and cook so I have collected many recipes over the years. However, my toasted coconut cream pie is my husband’s absolute favorite pie. He asks for it many times a year. In fact, the only people who I have ever not liked this pie are people who do not like coconut.

The ingredients are easy to find in your local grocery store The ingredients are:

• 16 oz of whipped topping
• 1/4 cup (1/2 stick) butter
• 1 block of cream cheese
• 1 can sweetened condensed milk
• 1 jar of caramel ice cream topping
• 7 oz bag of sweetened flaked coconut
• 1 6 oz bag pecan pieces

Step 1

This pie is truly one of the easiest ones to make. First, I make sure that all of my ingredients are room temperature. Next, I preheat my oven to 400 degrees. I take a fork and poke holes in the pie crust. This allows air to escape so that you don’t get any bubbles in your crust. Finally, bake the pie crust for about 11 minutes to a light golden brown,

Step 2

While you are waiting for the crust to cool, start making the topping. First, you need to melt your butter in a skillet over medium high heat. Next add in your pecans and coconut. Cook for about 5-7 minutes stirring constantly. The coconut will turn a light brown. You will also be able to smell the toasted smell. Next, remove the skillet from the burner.

Step 3

Check to see if the pie crusts are completely cool. If they are, start making your filling. First you use a mixer to beat the cream cheese until smooth. Then, add in the sweetened condensed milk. Lastly, you are going to fold in the whipped topping. To fold, you take your spoon or spatula and go under the bottom of the batter and then bring it back up to the top until all the whipped topping is mixed in. Put the filling into the two pie crust making sure that you divide it evenly.

Step 4

Finally, you are going to drizzle the caramel ice cream topping on top of the pies and then store in the refrigerator.

This pie is a wonderful summer treat. It is so cool and refreshing on a summer day! Your family will love it!

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Yield: 2 pies

Toasted Coconut Cream Pie

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A cream pie with a toasted cocconut and pecans topping with drizzled caramel.

Prep Time 20 minutes

Cook Time 11 minutes

Total Time 31 minutes

Ingredients

• 16 oz of whipped topping
• 1/4 cup (1/2 stick) butter
• 1 block of cream cheese
• 1 can sweetened condensed milk
• 1 jar of caramel ice cream topping
• 7 oz bag of sweetened flaked coconut
• 1 6 oz bag pecan pieces

Instructions

1. Make sure that all of my ingredients are room temperature.
2. Preheat my oven to 400 degrees.
3. Take a fork and poke holes in the pie crust. Bake the pie crust for about 11 minutes to a light golden brown.
4. Allow pie crusts to cool completely.
5. While you are waiting for the crust to cool, start making the topping.
6. Melt your butter in a skillet over medium high heat. Next, add in your pecans and coconut. Cook for about 5-7 minutes stirring constantly until the coconut turns a light tan.
7. Start making your filling. First, use a mixer to beat the cream cheese until smooth. Then, add in the sweetened condensed milk.
8. Fold in the whipped topping. To fold, you take your spoon or spatula and go under the bottom of the batter and then bring it back up to the top until all the whipped topping is mixed in.
9. Pour the filling into the two pie crusts making sure that you divide it evenly.
10. Drizzle the caramel ice cream topping on top of the pies.
11. Store in the refrigerator.