Caramel Pecan Delight Pie
Creamy, crunchy, and drizzled with sticky caramel this no-bake Caramel Pecan Delight Pie layers fluffy sweetened cream with toasted pecans and coconut in a crisp graham cracker crust, finished with a generous ribbon of caramel for a crowd-pleasing dessert.
Equipment
- Large Skillet
- Mixing bowl
- Spatula
Ingredients
Filling & Toppings
- 2 cups pecans roughly chopped and toasted
- 2 cups flaked coconut toasted (optional)
- 1/2 cup butter for toasting pecans and coconut
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 16 oz Cool Whip thawed
- caramel ice cream topping for drizzling
- 2 store-bought graham cracker crusts
Instructions
- Refrigerate or freeze the pies for at least 3–4 hours to firm up before serving. Let sit 10–15 minutes at room temperature for easier slicing.
- In a mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until well combined.
- Gently fold in the thawed Cool Whip until the mixture is smooth and fluffy.
- Divide the cream mixture evenly between the two graham cracker crusts, smoothing the tops with a spatula.
- Sprinkle the cooled toasted pecan and coconut mixture over the cream layers, pressing lightly so it adheres.
- Drizzle caramel ice cream topping generously over the pies.
- Refrigerate or freeze the pies for at least 3–4 hours to firm up before serving. Let sit 10–15 minutes at room temperature for easier slicing.
Notes
This no-bake dessert can be made ahead and stored covered in the refrigerator for up to 3 days, or frozen for longer storage; thaw overnight before serving.