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Coconut Caramel Cookie Pie

A delightful dessert combining a crispy cookie crust, gooey caramel filling, and a sprinkle of shredded coconut, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed cookies (e.g., graham crackers or shortbread)
  • 1/2 cup melted butter
For the filling
  • 1 cup shredded coconut
  • 1 cup caramel sauce
  • 1 can sweetened condensed milk
  • 1/2 cup chocolate chips (optional) Can be omitted or substituted.
  • Whipped cream for topping (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the crushed cookies and melted butter until well mixed.
  3. Press this mixture firmly into the bottom of a 9-inch pie dish to form a nice crust.
Mixing the Filling
  1. In another bowl, combine the sweetened condensed milk and caramel sauce. Whisk together until well blended.
  2. If you’re using chocolate chips, fold them into this mixture.
Baking
  1. Pour the caramel filling over the cookie crust. Spread it evenly, then sprinkle the shredded coconut on top.
  2. Place the pie dish in your preheated oven and bake for 30 to 35 minutes or until the edges are golden brown and the center is set.
Serving
  1. Allow the pie to cool for at least 10 minutes before slicing.
  2. Top each slice with whipped cream and an additional drizzle of caramel sauce if desired.

Notes

For a gluten-free option, use gluten-free crushed cookies. Substitutions for toppings are encouraged to personalize the pie. Let the pie cool completely before cutting for best results. Store in the refrigerator for up to five days or freeze for two months.