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Whitestone Delight Pie Recipe

This is a wonderful dessert and a favorite with our Whitestone Inn guests.

Ingredients: 2 – 9 inch deep dish pie shells – baked, 1 stick butter or margarine, 1 cup pecans – chopped, 2 cups coconut – grated, 8 ounces cream cheese – softened, 14 ounces sweetened condensed milk, 16 ounces whipping cream – whipped, 6 ounces caramel topping, 6 ounces chocolate syrup

Melt butter in skillet and saute coconut and pecans until lightly browned.  Cool.  In mixing bowl, beat cream cheese and milk until smooth; continue beating as you add whipped cream.  Pour 1/4 of cream cheese filling into each pie shell.  Top with 1/4 of coconut/pecan mixture.  Drizzle well with caramel syrup.  Repeat layers.  Wrap pie in foil and place in freezer for at least 4 to 8 hours.

To serve: Remove pies from freezer about 15 minutes before serving.  Cut each pie into 8 wedges.  Drizzle chocolate syrup over pie.  Add additional caramel syrup if desired.

Serving Size: 16

  1. Hello folks,

    I attended the Ramey – Buttista wedding there a month or two ago and you served a delicious drink that I think was called a water lily. Would you be willing to share that recipe with me? Thanks much and your place is beautiful, I hope to stay there in the near future.

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