Description

A cool, creamy, no-bake dessert that’s perfect for any occasion! This pie combines toasted pecans, optional coconut, and a fluffy cream cheese filling, all topped with a luscious caramel drizzle. Makes two pies, ideal for sharing or saving for later.

Ingredients

Scale

2 cups chopped pecans
2 cups flaked coconut (optional)
1/2 cup (1 stick) unsalted butter
8 oz cream cheese, softened
14 oz sweetened condensed milk
16 oz Cool Whip (or whipped topping)
1 jar caramel ice cream topping
2 graham cracker pie crusts

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Instructions

Toast the Pecans and Coconut
- In a skillet over medium heat, melt the butter.
- Add the chopped pecans and coconut (if using). Cook, stirring frequently, until lightly browned and fragrant.
- Let cool completely.
Prepare the Cream Filling
- In a large bowl, mix the softened cream cheese and sweetened condensed milk until smooth using an electric mixer.
- Gently fold in Cool Whip until fluffy and well combined.
Assemble the Pies
- Divide the cream filling evenly between the two graham cracker crusts. Smooth to the edges.
- Sprinkle the cooled pecan and coconut mixture evenly over the cream filling.
- Drizzle caramel topping generously over each pie.
Chill the Pies
- Cover and refrigerate or freeze for at least 3–4 hours to set. For easier slicing, freeze the pies.
Serve
- Slice and serve chilled or slightly frozen. Add extra Cool Whip if desired.

Notes

Storage: Store in the fridge for up to 3 days or in the freezer for 2 weeks.
Variations: Skip the coconut if preferred and increase pecans to 3 cups.
Homemade Whipped Cream: Use fresh whipped cream for a richer taste instead of Cool Whip.