Caramelcoconutpie Recipes

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CARAMEL PIE

I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7



Caramel Pie image

Steps:

  • In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.

Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

4 ounces cream cheese, softened
1/2 cup sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/2 cup caramel ice cream topping
3/4 cup sweetened shredded coconut, toasted
1/4 cup chopped pecans, toasted

FROZEN COCONUT CARAMEL PIE

I received this recipe from a dear friend, who was a great cook and often tried new recipes. This pretty pie is just right for those with a sweet tooth. -Lois Triplet, Springhill, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 pies (8 servings each).

Number Of Ingredients 8



Frozen Coconut Caramel Pie image

Steps:

  • In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside., In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture. , Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.

Nutrition Facts : Calories 421 calories, Fat 22g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 299mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

2 tablespoons butter
1 cup sweetened shredded coconut
1/4 cup chopped pecans
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen whipped topping, thawed
2 graham cracker crusts (9 inches)
1 jar (12 ounces) caramel ice cream topping

CARAMEL COCONUT PIE

This recipe came from a co-worker of mine. This recipe is delicious. It is very tasty and the caramel and coconut really go together.

Provided by Melanie Murray

Categories     Pie

Time 30m

Yield 2 pies

Number Of Ingredients 8



Caramel Coconut Pie image

Steps:

  • Melt butter in large skillet.
  • Add coconut and 1/2 cup pecans.
  • Cook until golden, stirring frequently.
  • Set aside and let cool slightly.
  • Combine cream cheese and sweetened condensed milk.
  • Beat with electric mixer at medium speed until smooth.
  • Fold in whipped topping.
  • Layer 1/4 cream cheese mixture in each pie shell.
  • Drizzle 1/4 caramel topping over each pie.
  • Sprinkle 1/3 coconut mixture evenly over each pie.
  • Repeat layers with remaining cream cheese mixture, caramel topping and coconut mixture.
  • Cover and freeze pies for at least 8 hours.
  • Let frozen pies stand at room temperature for 5 minutes before slicing.
  • Garnish as desired.

Nutrition Facts : Calories 4255, Fat 248.9, SaturatedFat 142.8, Cholesterol 255, Sodium 3053.7, Carbohydrate 488.9, Fiber 12.1, Sugar 296.6, Protein 45.8

1/4 cup butter
7 ounces flaked coconut
1/2 cup chopped pecans
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
16 ounces frozen whipped topping
2 9-inch graham cracker crusts
1 (12 ounce) jar caramel ice cream topping

COCONUT CREAM PIE WITH SALTED LIME CARAMEL

Provided by Bobby Flay

Categories     dessert

Time 2h30m

Yield 6 mini pies

Number Of Ingredients 19



Coconut Cream Pie with Salted Lime Caramel image

Steps:

  • For the pie crust: Pulse the flour, confectioners' sugar and salt in a food processor. Add the butter and pulse until a coarse meal forms. Drizzle in the yolk and pulse until the mixture reaches a cornmeal-like consistency. Remove from the processor and gently divide the dough among six 6-inch pie tins. Gently press the dough into the tins and up against the edges. Poke the bottom of the crusts a few times with a fork. Butter 6 squares of aluminum foil (large enough to cover the pie crusts) and press one, butter-side down, into each crust. Freeze until hard, 20 to 30 minutes.
  • Preheat the oven to 425 degrees F.
  • Spread the coconut on a baking sheet and toast in the oven, tossing once, until toasted, about 3 1/2 minutes.
  • Bake the pie crusts in the oven until the edges are golden, about 15 minutes. Allow to cool and then carefully remove and discard the foil. Set the pie crusts aside until ready to fill.
  • For the coconut pastry cream: Bring the coconut milk and cream of coconut to a simmer in a medium saucepan.
  • Add the sugar and cornstarch to the bowl of a stand mixer with a whisk attachment. Whisk until combined, then add the egg and yolks and whisk on high speed until the mixture reaches a pale yellow color and it drops down like ribbons when you lift the whisk.
  • Add a couple of ladlefuls of the hot coconut milk mixture to the egg mixture and whisk to temper the eggs, then pour all of the egg mixture into the coconut milk saucepan and return to medium heat. Whisk vigorously and constantly until the custard starts to boil and thicken.
  • Place a bowl over an ice bath and strain the pastry cream into the bowl to remove any lumps. Place a layer of plastic wrap on the surface of the pastry cream to prevent a skin from forming. Refrigerate over the ice bath until cool and firm, 15 to 20 minutes.
  • Whip the heavy cream in a medium bowl until it reaches stiff peaks, refrigerate until ready to use.
  • For the salted lime caramel: Add the sugar to a medium saucepan. Pour 1/4 cup of water and squeeze the lime juice over the sugar, swirling the pan to fully moisten. Cook over medium-heat until bubbling and deep amber in color, 15 to 20 minutes. Turn off the heat, carefully whisk in the cream. Whisk in the butter piece by piece. Finish with a sprinkling of fleur de sel.
  • For the candied key lime slices: Preheat the oven to 250 degrees F. Line a baking sheet with a silicone mat. Make a simple syrup: Heat the sugar and 1 cup of water in a small saucepan until the sugar is dissolved. Remove from the heat and let cool.
  • Slice the key limes into 1/16-inch slices with a mandolin. Brush the slices with the simple syrup and place in a single layer on the prepared baking sheet making sure they do not overlap. Bake for 30 minutes. Allow to cool before using.
  • For serving: Whisk the coconut custard until it is light and smooth. Gently fold in the whipped cream. Spoon the mixture into the pie crusts. Top with the toasted coconut flakes. Place a spoonful of the salted lime caramel on each plate and place a pie on it. Drizzle with more salted lime caramel and garnish with a candied key lime slice.

1 1/2 cups all-purpose flour
1 cup confectioners' sugar
Pinch kosher salt
1/2 stick (4 tablespoons) unsalted cultured butter, chilled and cubed, plus more at room temperature for greasing the foil
1 egg yolk
2 cups sweetened coconut flakes
2 cups coconut milk
3 ounces cream of coconut, such as Coco Lopez, whisked before measuring to eliminate lumps
1/3 cup granulated sugar
1/4 cup cornstarch
1 egg plus 4 egg yolks
1 cup heavy cream
2 cups granulated sugar
1 lime, juiced
1/2 cup heavy cream
2 tablespoons unsalted butter, chilled and cut into 4 pieces
Fleur de sel, for sprinkling
2 key limes
1 cup granulated sugar

THE BEST COCONUT CREAM PIE

This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield one 9-inch pie

Number Of Ingredients 20



The Best Coconut Cream Pie image

Steps:

  • For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
  • Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
  • For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
  • For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
  • Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
3 large egg yolks
1/4 cup cornstarch
1 cup whole milk
1 cup half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Pinch kosher salt
1/2 teaspoon pure vanilla extract
1/3 cup unsweetened flaked coconut, toasted

CARAMEL COCONUT PIE

Categories     Cookies     Sauce     Low Fat     Coconut     Pastry

Yield makes one 9-inch deep-dish pie or one 10-inchregular pie

Number Of Ingredients 8



Caramel Coconut Pie image

Steps:

  • Melt the butter in a heavy skillet over medium heat. Add the coconut and pecans and cook, stirring gently and frequently, until lightly browned.
  • Combine the cream cheese and milk and beat with an electric mixer on medium speed until smooth. Gently fold in the whipped topping, then pour half of the mixture into the crust. Warm the caramel in the microwave for 30 seconds and stir; this will make drizzling easier. Drizzle half of the caramel over the filling, and then sprinkle with about half of the coconut-pecan mixture. Repeat with another layer of filling, then caramel sauce, then coconut and pecans.
  • Cover the pie with plastic wrap and freeze for at least 8 hours. Let the pie stand at room temperature for 5 minutes before slicing.

1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
3 tablespoons unsalted butter
1 1/3 cups sweetened flaked coconut
1/2 cup chopped pecans
4 ounces cream cheese, at room temperature
1/2 cup sweetened condensed milk
8 ounces whipped topping, thawed according to package directions
3/4 cup Caramel Sauce (page 27) or store-bought caramel topping

CARAMEL COCONUT PIE RECIPE - (4.6/5)

Provided by jolofson

Number Of Ingredients 8



Caramel Coconut Pie Recipe - (4.6/5) image

Steps:

  • 1. Bake your pie crusts, in two of your favorite pie dishes, according to directions. Let cool while you make the filling. 2. Toast coconut. Mix nuts and coconut. Lay coconut/nut mixture out on a large jelly roll pan. Toast in oven @ 350 for 10 minutes until golden and a little crunchy. Stir a few times while toasting. When done, cool. 3. Combine cream cheese and sweetened condensed milk. Beat until smooth. 4. Fold in Cool Whip carefully. You want this mixture to be fluffy. 5. Layer Cream Cheese mixture. Caramel. Then the coconut. Do this in 3 layers. Ending with coconut and caramel. Keep refrigerated

2 pie crusts
Coconut Filling
20 oz sweetened coconut
1/4 c chopped pecans or walnuts
1 8 oz cream cheese
14 oz sweetened condensed milk
12 oz jar of caramel topping
16 oz cool whip

COCONUT CARAMEL SAUCE

Can be prepared in 45 minutes or less.

Yield Makes about 2 cups

Number Of Ingredients 6



Coconut Caramel Sauce image

Steps:

  • In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of it pour carefully the water and the cream, a little at a time.
  • Cook the mixture over moderate heat, stirring, until the caramel is dissolved and simmer it for 2 minutes. Remove the skillet from the heat, add the butter and the coconut, and stir the mixture until the butter is melted. Pour the sauce into a heatproof pitcher or glass measure, let it cool slightly, and stir in the rum. (The sauce will thicken as it cools. To return the sauce to liquid state, set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency.) Serve the sauce warm over ice cream.

2 cups sugar
1/2 cup hot water
1/2 cup heavy cream
2 tablespoons unsalted butter
1 cup sweetened flaked coconut, toasted and cooled
2 tablespoons dark rum, or to taste, if desired

IMPOSSIBLE COCONUT CARAMEL CUSTARD PIE

No muss, no fuss, just a delicious pie that is ready for the oven in five minutes. Forms its own crust with a fabulous custard filling and the coconut topping toasts as the pie bakes.

Provided by Marie

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7



Impossible Coconut Caramel Custard Pie image

Steps:

  • Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.
  • Pour into greased 10" pie plate.
  • Sprinkle coconut on top (optional).
  • Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
  • Cool completely before cutting.

2 cups milk
1/4 cup melted butter
4 eggs
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/2 cup Bisquick
1/2 cup flaked coconut

TOASTED COCONUT, PECAN, AND CARAMEL PIE

Very rich tasting pie that is easy to prepare. Everyone loves this pie.

Provided by Patrice

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h40m

Yield 16

Number Of Ingredients 8



Toasted Coconut, Pecan, and Caramel Pie image

Steps:

  • In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
  • In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
  • Pies may be served chilled or frozen.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g

2 (9 inch) pie shells, baked
¼ cup butter
1 (8 ounce) package flaked coconut
½ cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

CARAMEL PIE

This a quick and easy pie for someone that wants a great dessert but doesn't have a lot of time to stand in the kitchen and make one!

Provided by Patti Hood

Categories     Desserts     Pies

Yield 10

Number Of Ingredients 3



Caramel Pie image

Steps:

  • In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
  • Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 42.8 g, Cholesterol 13.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 178.1 mg, Sugar 37.1 g

1 (14 ounce) can sweetened condensed milk
1 (9 inch) prepared graham cracker crust
1 (12 ounce) container frozen whipped topping, thawed

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From sugarsaltmagic.com


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red food coloring, all purpose flour, nonstick cooking spray and 14 more. Guided. Carrot Cake Pops Yummly. white chocolate bar, white chocolate bar, all purpose flour, light brown sugar and 14 more. Guided. Lemon Cake Pops Yummly. baking soda, granulated sugar, lemon juice, unsalted butter, canola oil and 13 more. Guided . Easy Yellow Cake Pops Yummly. white …
From yummly.com


OLD FASHIONED COCONUT PIE RECIPE - TASTE OF SOUTHERN
Place the pie in a oven pre-heated to 350°F. Let the pie bake for 50-60 minutes, or until done. The pie is done when a knife or toothpick inserted in the center pulls out clean. It will probably still jiggle a bit in the center. I placed a pie crust shield on mine to protect the edges of the crust while baking.
From tasteofsouthern.com


CARAMEL COCONUT PIE RECIPE | MOUNTAIN VIEW COUNTRY MARKET
Try this free recipe for Caramel Coconut Pie from Mountain View Country Market. Get all your bulk food ingredients at Mountain View Country Market in Chuckey, TN. Home; Our Store; Our Products; Recipes; Contact; Caramel Coconut Pie. 2 c. Coconut 1/2 c. Chopped nuts 1/2 c. Butter 1 (8 oz.) pkg. Cream cheese 1 can Eagle Brand milk 1 (16 oz.) Cool Whip 1 jar Caramel ice …
From mountainviewbulkfoods.com


CARAMEL PIE RECIPE - MELISSASSOUTHERNSTYLEKITCHEN.COM
Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes then cool. (This can be done while pie crust is baking, if desired) To make filling: In a heavy bottomed saucepan, melt together butter and …
From melissassouthernstylekitchen.com


CARAMEL COCONUT FREEZER PIE :: SOUTHERN SAVERS
Bake at 375 degrees for 7 minutes. Cool before making pie. In a skillet, melt butter over medium heat. Add 1 cup chopped pecans (keep ½ cup pecans out) and coconut, and saute till lightly brown, about 5 minutes. Set aside to cool. While topping cools, in a large mixing bowl add cream cheese and sweetened condensed milk.
From southernsavers.com


COCONUT CARAMEL PIE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Preparation. Melt butter in a heavy skillet over medium heat. Add coconut and pecans, stirring constantly until lightly browned. They will continue to cook after removing them from heat, so I take them off just before they are as dark as I want them. In a large bowl, combine cream cheese and Eagle Brand milk, beating until smooth.
From tastykitchen.com


CARAMEL PIE RECIPE - CONTINENTAL CUISINE CHEFS
4. Done. Bring back your baked pie crust and pour the prepared mixture into it until it fills. Let it cool for 10 minutes on the counter and then add a piece of plastic wrap on top of the caramel portion of the pie. Put the cake inside the fridge for at least 2-3 hours overnight to allow the pie to become more firm. 5.
From continentalcuisinechefs.com


CARAMEL PIE WITH MERINGUE RECIPE - THE SPRUCE EATS
Diana Rattray. Heat the oven to 400 F. Roll the chilled dough out to a circle about 12 inches in diameter, keeping the surface and the dough lightly floured to keep it from sticking. Fit the dough into the pie plate and flute the edges as desired. Line the bottom and sides of the pastry with parchment paper or foil.
From thespruceeats.com


CARAMEL COCONUT PECAN PIE RECIPE | CDKITCHEN.COM
Preheat your oven to 375 degrees F. Place the margarine in a 9x13-baking pan and put it in the oven until the margarine melts. Add the flaked coconut and chopped pecans. Evenly distribute these across the bottom of the pan and toast lightly in the oven (about 10 to 15 minutes). Remove from oven and allow to cool.
From cdkitchen.com


FROZEN COCONUT CARAMEL PIE - THE KITCHEN IS MY PLAYGROUND
How to cook FROZEN COCONUT CARAMEL PIE. PREPARE FILLING: Melt butter in a large skillet over medium heat. Add coconut and pecans. Cook, stirring constantly, until coconut is light golden brown. Set aside to cool while you prepare the rest of the pie filling. In a mixing bowl, combine softened cream cheese and sweetened condensed milk.
From thekitchenismyplayground.com


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