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Toasted Coconut, Pecan, and Caramel Pie
Toasted Coconut, Pecan, and Caramel Pie
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Indulgent cream cheese and whipped topping filling, topped with toasted coconut and caramel sauce, another cream cheese layer, and finished with more coconut. Makes two delicious pies.
Ingredients:
  • 2 (9 inch) pie shells, baked
  • 1 (8 ounce) package flaked coconut
  • 0.5 cup chopped pecans
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) container frozen whipped topping, thawed
Instructions:
  • In a medium skillet over medium heat, melt butter or margarine. Add coconut and pecans, tossing well until coconut is lightly browned. Set aside to cool.
  • In a large mixing bowl, whip cream cheese until light and fluffy. Blend in condensed milk until smooth. Gently fold in whipped topping. Divide the cream cheese mixture evenly among the pastry shells. Top each pie with a portion of the coconut mixture. Drizzle half of the caramel topping over the coconut layer. Repeat layering with the remaining cream cheese mixture and coconut mixture. Enjoy!
  • Pies can be enjoyed straight from the fridge or freezer.

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