Pecan Cream Pie
Ingredients
- 2deep dish frozen pie shells
- 4 tbspunsalted butter
- 7 ozbag sweetened shredded coconut
- 2 cchopped pecans
- 8 ozblock cream cheese
softened
- 14 ozcan sweetened condensed milk
- 12 ozcool whip whipped topping
thawed), (this is the medium sized tub, see notes
- 1 ccaramel sauce
Directions
- 1
Bake 2 deep dish frozen pie shells according to package directions, set aside to cool completely.
- 2
In a large skillet over medium heat, melt 4 Tablespoons unsalted butter. Add in all the sweetened shredded coconut and 2 cups chopped pecans. Cook until lightly browned and toasted (estimated time about 8 minutes or so.) You need to stir regularly so they don't burn. Remove from heat and pour coconut and pecans onto a heat safe plate to allow to cool.
- 3
In the bowl of a stand mixer fitted with the whisk attachment (or with a bowl and an electric hand mixer), beat 8 ounce block cream cheese, softened and 14 ounce can sweetened condensed milk on high speed until light and thoroughly mixed, about 2 minutes, scraping down the sides of the bowl if needed.
- 4
Add half of the Cool Whip whipped topping, mix on medium speed until combined, about 20 seconds, scrape down the bowl and whisk as needed. Add the remaining whipped topping, mix on medium-high speed until combined, about 20 seconds.
- 5
Place one quarter of the cream cheese filling to the bottom of each pie shell, about 1 ¼ cup each, spreading into an even layer.
- 6
Evenly top each pie with 1 cup of coconut/pecan mixture.
- 7
Drizzle each pie with 4-5 Tablespoons of caramel topping.
- 8
Divide the remaining cream cheese mixture evenly between the two pies, about 1 ¼- 1 ½ cup each.
- 9
Top with the remaining coconut/pecan mixture, dividing evenly between the two pies.
- 10
Finally, top each pie with 4-5 Tablespoons of caramel topping.
- 11
Cover and place pies in the freezer for at least 6 hours, or overnight. Cut and serve straight from the freezer.
Pecan Cream Pie
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Ratings & Reviews
Based on 5 ratings
Rating Breakdown
About this Recipe
Craving the rich, comforting taste of pecan pie without the oven fuss? This Pecan Cream Pie delivers everything you love about the classic in a delightful, no-bake form, perfect for any occasion.
This recipe shines by combining the buttery, nutty essence of traditional pecan pie with a wonderfully creamy, light texture. The secret lies in a decadent filling featuring softened cream cheese, sweetened condensed milk, and whipped topping, all nestled in a ready-made crust. It's an elegant dessert that comes together with minimal effort, making it a dream for busy cooks.
Prepare your taste buds for a harmonious blend of textures and flavors. You'll experience the crunch of generous chopped pecans and a hint of chewy sweetness from shredded coconut, perfectly complementing the smooth, airy cream cheese filling. Each bite is rich yet balanced, with a luscious caramel finish that ties it all together. It’s a truly satisfying dessert experience that feels both familiar and refreshingly new.
Feel free to customize this cream pie to your liking. While the recipe calls for pecans, you could experiment with a mix of other nuts like walnuts or cashews for a different nutty dimension. If you're a chocolate lover, a sprinkle of mini chocolate chips folded into the filling or scattered on top before chilling would be a welcome addition. For a touch of flair, consider a drizzle of dark chocolate sauce alongside the caramel.
This Pecan Cream Pie is an ideal showstopper for potlucks, family gatherings, or any time you need a crowd-pleasing dessert that feels special. Serve it chilled for the best texture, perhaps with a dusting of extra chopped pecans or a swirl of additional caramel sauce.