- 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
- 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.
04/06/2017
recipepes.com
Toasted Coconut, Pecan, and Caramel Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
