Caramel Pecan Delight Pie
This no-bake caramel pecan pie layers a creamy filling, toasted coconut-pecan topping, and rich caramel over a graham crust—easy, indulgent, and best served cold.
Ingredients
- 2 cups rough chopped pecans
- 2 cups flaked coconut( optional)
- 1 stick butter
- 8 oz cream cheese
- 14 oz can condensed milk
- 16 oz cool whip
- 1 jar caramel ice cream topping
- 2 graham cracker crusts
Instructions
- In a large skillet, melt butter over medium heat. Add chopped pecans and coconut (if using). Cook, stirring often, until golden and fragrant, about 5–6 minutes. Set aside to cool completely.
- In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in Cool Whip gently until light and fluffy.
- Divide the filling between two graham cracker crusts. Spread evenly with a spatula.
- Once cool, sprinkle the toasted pecan mixture over both pies, covering the entire surface.
- Warm caramel slightly if needed, then drizzle the full jar evenly over both pies.
- Refrigerate for 4 hours or freeze for easier slicing. Pies cut cleanest when frozen. Top each slice with a spoonful of Cool Whip before serving.