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Caribbean Coconut Cashew Pie

Recipe By: Patricia Lapiezo
Year Submitted: 2015
Winner First Place


4 Coconut granola bars, finely ground
10 coconut flavored cookies, finely ground
Melted butter

32 Kraft coconut marshmallows
¾ cup vanilla bean or coconut ice cream, softened
1 ½ cups heavy whipping cream
8 oz. softened cream cheese
½ cup toasted coconut
1/3 cup cashew butter, heated in microwave until it can be drizzled.
½ cup finely chopped roasted cashews

25 caramels, unwrapped
1/3 cup heavy cream
1 cup roasted and salted cashews, coarsely chopped
4 oz. Lindt chocolate coconut bar, finely chopped
2 Tbsp. heavy cream

1 cup heavy whipping cream
2 Tbsp. powdered sugar
½ tsp. coconut extract
Toasted coconut


Preheat oven to 350 degrees. Combine enough coconut cookie crumbs with the granola bar crumbs to equal 1 ½ cups. Add butter until the consistency of wet sand. Press into bottom and up sides of 9-inch pie pan. Bake for 8 minutes. Remove from oven and cool while preparing filling.

In a microwave safe bowl, combine the marshmallows and softened ice cream. Heat until marshmallows are melted. Cool . Beat the cream cheese until softened. Beat in marshmallow filling. Beat the cream until stiff. Fold into marshmallow filling and fold in toasted coconut and cashews. Spread half in prepared crust and drizzle half of the cashew butter over filling. Run knife through to marble. Repeat. .

In a saucepan, heat the cream with the caramels until melted. Stir in ¾ cup cashews and pour over top of pie. Sprinkle with remaining ¼ cup cashews. In microwave, heat the chocolate with the cream. Drizzle over caramel. Chill pie 3 hrs.

In a large bowl, beat the cream, powdered sugar and extract until stiff. Pipe decoratively around edge of pie. Sprinkle with toasted coconut just before serving.