Salted Caramel Coconut Cream Pie

Ingredients

• 1 × 23 cm (9-inch)frozen deep-dish pie shell, baked and cooled
• 28 g (2 tbsp)butter
• 227 g (8 oz)sweetened flaked coconut
• 60 g (½ cup)pecan pieces, roughly broken
• 2 × 227 g (2 × 8 oz) blockscream cheese or Neufchâtel cream cheese, softened
• 397 g (14 oz)sweetened condensed milk
• 5 ml (1 tsp)pure vanilla extract
• 340 g (12 oz)fresh sweetened whipped cream or frozen whipped topping, thawed and divided
• 160 ml (⅔ cup)dulce de leche or thick caramel ice-cream topping, divided
• 1.25 ml (¼ tsp)coarse sea salt

Instructions

1. 1

   Blind-bake the shell

   Prick the bottom of the crust with a fork, line it with parchment paper and fill with pie weights or dried beans. Blind-bake according to the packet instructions; typically, bake in an oven preheated to 190°C (375°F) for 18–20 minutes, until golden. Leave to cool.

2. 2

   Toast the topping

   Melt the butter in a heavy-based frying pan over medium heat. Add the pecans and coconut, stirring constantly for 2–3 minutes, or until lightly golden and fragrant. Spread the mixture on parchment paper and leave to cool completely.

3. 3

   Mix the filling

   Using an electric mixer, beat the softened cream cheese, condensed milk and vanilla in a large bowl on medium-high speed for 2 minutes, or just until smooth.

4. 4

   Fold in cream

   Add half of the whipped topping to the cream cheese mixture and mix on low speed just until combined.

5. 5

   Layer the pie

   Spread half of the cream cheese mixture over the base of the cooled pie shell. Sprinkle over half of the toasted coconut and pecans.

6. 6

   Add caramel layers

   Drizzle over half of the dulce de leche or caramel topping, then spread the reserved cream cheese mixture on top.

7. 7

   Chill until set

   Cover the pie with plastic wrap and chill for at least 4 hours, or overnight, until set.

8. 8

   Finish and serve

   Just before serving, cover the pie with the remaining whipped cream and sprinkle with the reserved toasted coconut and pecans. Drizzle with dulce de leche or caramel topping and, if desired, add a light sprinkle of sea salt. Keep leftovers chilled.

9. 9

   Warm the caramel

   To make the dulce de leche pourable, spoon it into a small bowl and warm it briefly in the microwave, just until it reaches a drizzling consistency. Do not let it get too hot, or it may melt the filling.

What is salted caramel coconut cream pie?

This American-style cream pie combines a baked pastry shell with a chilled, cream-cheese-based filling and a caramel topping. It draws on the familiar pairing of coconut and pecans, finished with dulce de leche and a little sea salt.

The recipe builds flavour and texture in layers: toasted coconut and nuts add crunch, while the creamy filling and whipped topping keep each slice soft and rich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 741 calories, 12g protein, 82g carbs, 44g fat.

The pastry shell, condensed milk and coconut contribute most of the carbohydrates, while the butter, cream cheese, pecans and whipped topping provide much of the fat. Cream cheese and pecans also contribute some protein. For a more balanced plate, serve a slice with fresh fruit rather than another rich dessert.

Choose and prepare the shell

Ready-made shell: The recipe uses a frozen deep-dish pie shell that is baked and cooled before filling. Follow the packet’s blind-baking directions, using parchment and weights to help keep the base flat.

Cool completely: Let the shell cool before adding the filling so its heat does not soften the mixture.

Toast the coconut and pecans

Constant stirring: Coconut can colour quickly, so stir it with the pecans continuously over medium heat. Take the pan off the heat once the mixture is lightly golden and fragrant.

Cool before layering: Spread the mixture out on parchment and let it cool completely. This helps preserve its toasted crunch in the pie.

Get a smooth filling

Softened cheese: Bring the cream cheese to room temperature before mixing so it blends more evenly with the condensed milk. Beat for the stated 2 minutes, stopping when the mixture looks smooth.

Gentle incorporation: Mix in half of the whipped topping on low speed, just until combined. This keeps the filling airy without overworking it.

Layer for crunch and caramel

First layer: Spread half the filling into the cooled shell, then scatter half the toasted coconut and pecans over it.

Caramel centre: Drizzle on half the dulce de leche before adding the remaining filling. Keep the reserved nuts and caramel for the top, where they add contrast to the whipped finish.

Chill and check the texture

Set time: Chill the covered pie for at least 4 hours, or overnight. The filling should be firm enough to hold its shape when sliced.

Finish at the end: Add the remaining whipped topping, nuts and caramel just before serving. Warm the caramel only until it can be drizzled; hot caramel can soften the filling.

Serve it with

Small slices: This is a rich dessert, so serve modest slices after a meal. Fresh berries or sliced fruit make a bright accompaniment.

Coffee or tea: A cup of unsweetened coffee or tea is a simple match for the pie’s sweet caramel and coconut flavours.

Recipe notes & tips

• Let the baked pie shell cool completely before filling it.
• Stir the coconut and pecans constantly so they toast evenly without scorching.
• Use softened cream cheese to help the filling become smooth.
• Spread the toasted coconut and pecans on parchment so they cool quickly and stay crisp.
• Warm the caramel in short bursts and stop as soon as it is easy to drizzle.
• Chill the pie overnight if you want to prepare it ahead.

Variations

• Use Neufchâtel: Choose it instead of cream cheese for the filling.
• Try pecan halves: Roughly break the halves before toasting so they layer easily.
• Change the caramel: Use dulce de leche or thick caramel ice-cream topping as listed.
• Add extra salt: Finish with a slightly more noticeable pinch of coarse sea salt.
• Use whipped topping: Choose thawed frozen whipped topping instead of fresh sweetened whipped cream.

Common mistakes to avoid

• Filling a warm shell: It can soften the filling; let the shell cool completely first.
• Leaving the coconut unattended: It can toast quickly; stir constantly and remove it when lightly golden.
• Adding hot caramel: It may melt the filling; warm it only until pourable.
• Skipping the chill: The pie needs at least 4 hours to set; give it longer if the filling is still soft.
• Overmixing the topping: It can lose its light texture; mix on low only until incorporated.

How to store

Cover and keep leftover pie chilled. The recipe specifies chilled storage but does not give a storage duration; add the final whipped topping and garnishes just before serving where possible.

Frequently asked questions