Toasted coconut, pecan and caramel pie
Toasted coconut, pecan and caramel pie recipe in the pie category
Recipe ingredients:
- 2 baked 9 inch pie shells
- 1/4 cup, 1/2 stick, butter
- 1, 8 ounces, package flaked coconut
- 1/2 cup chopped pecans
- 8 ounces cream cheese, room temperature
- 1, 14 ounces, can sweetened condensed milk
- 1, 12 ounces, container frozen whipped topping, thawed
- 1, 12 ounces, jar caramel ice cream topping
Recipe method:
- 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.
- Note: Pies may be served chilled or frozen.
Tags: toasted, coconut, pecan, caramel, recipe, pie, recipes, cooking