Kathy’s Coconut Pecan Pie is a delightful dessert recipe that combines the creamy richness of cream cheese and sweetened condensed milk with the lightness of Cool Whip, all nestled in a crisp graham cracker crust. Topped with toasted angel flake coconut and pecans, this pie offers a balance of textures and flavors that make it a perfect treat for any occasion.
Recipe Details
Preparation Time: 10 minutes
Total Time: 10 minutes
Yield: 1 pie (serves 8)
Category: Pie
Keywords: Dessert, Cheese, Coconut, Fruit, Nuts, < 15 Mins, Refrigerator
Ingredients
- 1 package (8 oz) cream cheese
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) Cool Whip
- 1 graham cracker crust
- 1 cup angel flake coconut
- 1/2 cup pecans
Nutritional Information (per serving)
- Calories: 723.6
- Total Fat: 46.5g
- Saturated Fat: 28.3g
- Cholesterol: 48mg
- Sodium: 401.5mg
- Total Carbohydrates: 71.6g
- Dietary Fiber: 2.3g
- Sugars: 61g
- Protein: 9.4g
Instructions
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Prepare Ingredients: Ensure all ingredients are at room temperature for easier blending. Preheat the oven to 350°F (175°C) for toasting the coconut and pecans.
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Blend Cream Cheese and Condensed Milk: In a mixing bowl, blend the cream cheese and sweetened condensed milk until smooth and well combined.
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Fold in Cool Whip: Gently fold the Cool Whip into the cream cheese mixture until fully incorporated. Be careful not to overmix to maintain the light and airy texture.
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Prepare Graham Cracker Crust: Pour the creamy mixture into the graham cracker crust, spreading it evenly with a spatula or the back of a spoon.
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Toast Coconut and Pecans: Spread the angel flake coconut and pecans evenly on a baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned and fragrant. Keep an eye on them to prevent burning.
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Cool and Top the Pie: Allow the toasted coconut and pecans to cool completely. Once cooled, sprinkle them over the pie, evenly distributing for a balanced topping.
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Chill the Pie: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set and the flavors to meld together.
Recipe Notes
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Make-Ahead: This pie can be made ahead of time and stored in the refrigerator for up to 2 days. Add the toasted coconut and pecans just before serving for optimal texture.
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Variations: Feel free to experiment with different types of nuts or even additional fruit toppings like berries or sliced bananas for added flavor and texture contrasts.
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Storage: Store any leftover pie covered in the refrigerator. It’s best consumed within a few days for the freshest taste.
Reviews and Tips
Kathy’s Coconut Pecan Pie has garnered a respectable rating of 4 stars from 3 reviews. Reviewers appreciate its rich yet light texture, complemented by the crunchy toasted coconut and pecans. It’s noted as a quick and easy dessert to prepare, perfect for those who enjoy a hint of tropical coconut flavor in their desserts without overwhelming sweetness.
Whether you’re preparing this pie for a family gathering, potluck, or simply as a special treat at home, it promises to be a crowd-pleaser. The blend of creamy filling and crunchy toppings creates a satisfying dessert experience that’s both comforting and indulgent. Serve chilled and enjoy the delightful combination of flavors with every bite!
This recipe, originally shared among friends, has found its way into many kitchens due to its simplicity and delicious results. Try Kathy’s Coconut Pecan Pie for your next dessert adventure and discover why it’s a cherished recipe among dessert enthusiasts everywhere.
