I cannot even tell you how delicious this pie is. This is me trying, but til you try it for yourself you just won’t fully appreciate the heavenly goodness that I am offering you now.
I’ve had the recipe for years and only remember that my sister was the first one to tell me about it. I have no clue where we originally found it, but now it has become a family favorite. Something about it feels springy and summery to me and I began making it at Easter a handful of years ago and now our friends request that I make it every year.
Now it’s the pie that has become synonymous with Easter lunch and as I toasted the coconut for it today I decided that you needed the recipe.
What’s not to love about fluffy cream cheesy goodness layered with a toasted pecan and coconut mixture and caramel drizzled in between. Seriously it’s like half a dozen layers of culinary magic. Make this for your people…they will love you for it! (Also it’s a bonus that the recipe makes 2 pies so it’s great to fix for a crowd!
I’m a huge fan of a 4×6 Printable recipe card, so I’ve got a pretty one for you right here! Toasted Coconut Caramel Cream Pie