Caramel Pecan Delight Pie
July 12: National Pecan Pie Day
Our neighbors across the street, Glenn and Ana Maria B., happen to be an intercultural couple like us. He is a Native American and she is Mexican-Japanese. We try to go on double dates to pow-wows, cultural festivals or restaurants around South Texas whenever we can.
Ana Maria gave a recipe for Caramel Pecan Delight Pie to Islander, knowing that she likes to make desserts. This recipe yields two pies—so we can keep one and share the other with our friendly neighbors. Islander used low-fat or fat-free ingredients for a guilt-free indulgence!
For a twist on the traditional pecan pie, make Caramel Pecan Delight Pie. This dessert is doubly delightful and delicious on National Pecan Pie Day.
- ½ cup (1 stick) butter, unsalted
- 2 cups pecans, chopped
- 2 cups coconut flakes, unsweetened
- 1 block (8 ounces) cream cheese, softened (we used fat-free)
- 1 can (14 ounces) sweetened condensed milk (we used fat-free)
- 1 container (16 ounces) Cool Whip, thawed
- 2 graham cracker pie crusts (we used reduced fat)
- 1 jar caramel ice cream topping or dulce de leche sauce
In a skillet, melt the butter over medium-low heat. Chop the pecans and add them to the skillet, along with the coconut, and brown them in the butter. Set aside to cool completely.
In a large bowl, cream the cheese with the condensed milk. Fold in the Cool Whip until well blended. Divide between the two pie crusts and spread the tops until smooth.
Top both pies with the cooled pecan-coconut mixture. Drizzle the tops with caramel sauce. Cover and freeze until firm (about 3-4 hours). Slice the frozen pies and plate them. Top with extra Cool Whip, if desired, and serve immediately.
- While this pie seems really sweet, the pecans balance out the caramel.
- Try the traditional pecan pie recipe from our previous post.
- Search our blog for more pie and pecan recipes.