Caramel Coconut Pie
Indulge in the tropical decadence of this Caramel Coconut Pie, a luscious dessert that combines the rich, buttery sweetness of homemade caramel with the nutty flavor of toasted coconut. Featuring a golden graham cracker crust, velvety caramel filling, and a touch of vanilla, this pie is as eye-catching as it is delicious. The optional topping of pillowy whipped cream and crispy toasted coconut flakes adds extra layers of flavor and texture, making every bite a delightful experience. Perfect for special occasions or a sweet treat any day, this easy-to-make pie is a crowd-pleaser that comes together in under an hour of active prep time. Serve it chilled for the ultimate caramel-coconut indulgence!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar
- 1 cups Coconut flakes, sweetened
- 1.25 cups Brown sugar, packed
- 1.25 cups Heavy cream
- 0.25 cups Unsalted butter
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 1 cups Sweetened whipped cream (optional, for serving)
- 0.5 cups Toasted coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Use the bottom of a glass or measuring cup to press it firmly.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.
Spread 1 cup of sweetened coconut flakes evenly on a baking sheet. Place it in the oven for 5-7 minutes, stirring occasionally, until lightly toasted and golden. Watch closely to avoid burning. Set aside.
In a medium saucepan over medium heat, combine brown sugar and heavy cream. Stir until the sugar dissolves and the mixture begins to boil.
Reduce the heat to low, then stir in the butter. Let the mixture simmer for about 5 minutes, stirring occasionally until slightly thickened.
Remove the saucepan from heat and stir in vanilla extract and salt. Let the caramel cool for 10 minutes.
Pour the caramel filling into the prepared crust, smoothing it out with a spatula. Refrigerate the pie for at least 4 hours, or until the filling is firm.
Top the chilled pie with whipped cream, if desired, and sprinkle with toasted coconut flakes for garnish before serving.
Slice and enjoy your decadent Caramel Coconut Pie!
Nutrition Facts
Calories |
6200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.0 g | 528% | |
| Saturated Fat | 277.2 g | 1386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2012 mg | 88% | |
| Total Carbohydrate | 588.4 g | 214% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 441.2 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
