Kathy's Coconut Pecan Pie

READY IN: 10mins
Recipe by Margie Brock

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.

Top Review by yogiclarebear

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.

Ingredients Nutrition


  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.

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