Kathy's Coconut Pecan Pie

Total Time
10mins
Prep 10 mins
Cook 0 mins

This is a very light and at the same time rich pie. This recipe was given to a friend who passed it along to me and I have fixed it many times.

Ingredients Nutrition

Directions

  1. Blend cream cheese and condensed milk until well blended.
  2. Fold in Cool Whip and pour into graham cracker crust.
  3. Toast coconut and pecans at 350°F between 8 and 10 minutes.
  4. Cool thoroughly and place on top of pie.
  5. Chill pie for 4 hours or more until set.

Reviews

(3)
Most Helpful

This did not work at all for me. I followed the directions exactly...the pie didn't set and 8 oz of coconut was WAY to much to fit on the top. DH liked the taste, but had to slop it into a bowl to eat it.

yogiclarebear October 09, 2007

I'm not a big fan of coconut, but I needed a pie recipe, IN A HURRY, so I tried this. I was so surprised at how light and how GREAT it was. It is certainly a KEEPER! Thank you so much for sharing!

Sherrybeth May 10, 2006

I wasn't sure how much or little I would like this pie but it was tremendously light and you kept wanting more. Great job! Debbie

poolebrosnsy November 04, 2002

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