Caramel Coconut Pie
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
2 pies
ingredients
- 1⁄4 cup butter
- 7 ounces flaked coconut
- 1⁄2 cup chopped pecans
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 16 ounces frozen whipped topping
- 2 9-inch graham cracker crusts
- 1 (12 ounce) jar caramel ice cream topping
directions
- Melt butter in large skillet.
- Add coconut and 1/2 cup pecans.
- Cook until golden, stirring frequently.
- Set aside and let cool slightly.
- Combine cream cheese and sweetened condensed milk.
- Beat with electric mixer at medium speed until smooth.
- Fold in whipped topping.
- Layer 1/4 cream cheese mixture in each pie shell.
- Drizzle 1/4 caramel topping over each pie.
- Sprinkle 1/3 coconut mixture evenly over each pie.
- Repeat layers with remaining cream cheese mixture, caramel topping and coconut mixture.
- Cover and freeze pies for at least 8 hours.
- Let frozen pies stand at room temperature for 5 minutes before slicing.
- Garnish as desired.
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Reviews
RECIPE SUBMITTED BY
Melanie Murray
Ooltewah, 82
<p>I live in Tennessee and am just the ole typical southern cook. I learned from the best, my mom! She has inspired me for years on her expertise dishes. I enjoy challenging dishes, trying new dishes, and coordinating great wines with each meal. I am not afraid to alter recipes to my tasting and have a knack for confidence in the kitchen. By day, I am a medical secretary. I love my family and love to travel. I love to entertain and mingle among family and friends. I am at peace mostly with the beach.</p>