Pecan Cream Cheese Pie Recipe

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Pecan Cream Cheese Pie Recipe
Pecan Cream Cheese Pie Recipe photo by Taste of Home
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Pecan Cream Cheese Pie Recipe

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5 5 6
Publisher Photo
Toasted coconut, nuts and caramel sauce top a cream cheese layer in this special pie from Mildred Troupe of Wartrace, Tennessee. "A friend who loves to give out recipes shared this with me...I'm so glad she did!" Mildred reports.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 5 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 5 min. + cooling

Ingredients

  • 1 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup butter, melted
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1-3/4 cups whipped topping
  • 1 pastry shell (9 inches), baked and cooled
  • 1/2 cup caramel ice cream topping

Directions

In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool.
In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours. Yield: 6-8 servings.
Originally published as Pecan Cream Cheese Pie in Quick Cooking January/February 1999, p57

Nutritional Facts

1 slice: 462 calories, 33g fat (15g saturated fat), 36mg cholesterol, 287mg sodium, 39g carbohydrate (22g sugars, 2g fiber), 4g protein.

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  • 1 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup butter, melted
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1-3/4 cups whipped topping
  • 1 pastry shell (9 inches), baked and cooled
  • 1/2 cup caramel ice cream topping
  1. In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool.
  2. In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours. Yield: 6-8 servings.
Originally published as Pecan Cream Cheese Pie in Quick Cooking January/February 1999, p57

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Reviews forPecan Cream Cheese Pie

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okwriter User ID: 8248253 220760
Reviewed Feb. 17, 2015

"Husband made two of these tonight: one with pie crust and one with graham cracker crust. easy and YUMMMY!"

MY REVIEW
gunslinger User ID: 544392 216202
Reviewed Dec. 28, 2014

"Very delicious, easy to make, a nice change from traditional pecan pie!"

MY REVIEW
MJCHoward User ID: 8186941 216167
Reviewed Dec. 28, 2014

"This is one of the most delicious, quick and easy desserts that I have made. It disappears quickly and people always request the recipe."

MY REVIEW
bajurgens User ID: 7304859 202938
Reviewed Mar. 6, 2014

"I took this pie to a church ash Wednesday church dinner and was gone in minutes. Several people asked for the recipe so it must have been good. Didn't even get to taste it myself so I guess I'll have to make another one."

MY REVIEW
cookiehatch User ID: 1445524 202937
Reviewed Dec. 23, 2009

"This pie is absolutely delicious, and it's very easy to make."

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