Coconut Praline Dream Pie

There’s a hidden layer of caramelized pecan praline waiting at the bottom of this pie, and it changes everything.

Chopped pecans, butter, and brown sugar get boiled together for exactly 30 seconds, then spread across the bottom of a baked pie shell. Once that sticky layer cools, a fluffy coconut cream filling made from whipped topping, instant vanilla pudding, and milk goes on top, studded with flaked coconut throughout.

Four hours in the fridge sets it all up. Each slice gives you that crunchy, caramel-sweet praline layer under a cloud of coconut cream. It’s like two pies in one, and neither side is playing second fiddle.

Kitchen Tips

• Boil the praline for exactly 30 seconds. Any longer and it hardens too much, making it impossible to cut through neatly later.
• Use cold milk for the filling. It helps the pudding set properly and keeps the whipped topping from deflating.
• Let the praline layer cool completely before adding the filling, or the heat will melt the whipped topping base.
• Swap pecans for walnuts or almonds based on what you have. All three work well with the brown sugar caramel.