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friendship pie

Coconut Pecan Caramel Friendship Pie

Coconut Pecan Caramel Friendship Pie gives you two pies, one for yourself and another for a friend. If you don't have friends you can halve the recipe.
Course Dessert
Cuisine American
Keyword Caramel Sauce, Cream Pie, Friendship Pie
Prep Time 8 hours
Cook Time 5 minutes
Total Time 8 hours 5 minutes
Servings 16
Author Anna
Cost 5


  • 2 9 inch pie shells, graham or pastry are fine
  • 4 tablespoons salted butter
  • 2 cups sweetened flaked coconut (210 grams)
  • 2/3 cup chopped pecans I use Trader Joe’s roasted and copped
  • 8 oz cream cheese, softened (230 grams)
  • 1 can sweetened condensed milk (14 oz) 14 oz
  • 1 large container frozen whipped topping, thawed (16 oz)
  • 1 jar caramel ice cream topping (12 oz)
  • Garnish: Extra 2 cups whipped topping for border optional


  • Prepare the pie crusts by baking as directed. If using graham cracker, brush the crusts lightly with beaten egg and bake on cookie sheet at 375 for exactly 5 minutes.
  • In a large skillet, melt the butter. Add the coconut and pecans and stir the mixture until fragrant and coconut starts to brown around the edges. Remove from heat and let cool completely.
  • In a large mixing bowl, beat the softened cream cheese and sweetened condensed milk until smooth; fold in the whipped topping.
  • Layer about a third of the cream cheese mixture in each pastry shell, drizzle with a third of the caramel topping, then sprinkle on a third of the coconut mixture. Repeat until you’ve used all the filling. Also, if your caramel sauce is thicker, you may need to spoon it and drag it rather than drizzle. If desired, pipe extra whipped topping around the sides.
  • Cover and freeze pies at least 8 hours. Let frozen pies stand at room temperature 5 minutes before slicing.