Toasted Coconut, Pecan, and Caramel Pie
milk, topping, cream cheese, coconut, butter, pecans, pie shells
Ingredients
2 (9 inch) pie shells, baked 1/4 cup butter 1 (8 ounce) package flaked coconut 1/2 cup chopped pecans 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) container frozen whipped topping, thawed 1 (12 ounce) jar caramel ice cream topping
Directions for Toasted Coconut, Pecan, and Caramel Pie Recipe
In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture. Pies may be served chilled or frozen.
Read the full directions on Allrecipes.com
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Servings
2 - 9 inch pies
Tags
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