Caramel Coconut Pie
This recipe came from a co-worker of mine. This recipe is delicious. It is very tasty and the caramel and coconut really go together.
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INGREDIENTS
Nutrition- 1⁄4cup butter
- 7ounces flaked coconut
- 1⁄2cup chopped pecans
- 8
- 14ounces sweetened condensed milk
- 16ounces frozen whipped topping
- 1(12 ounce) jar caramel ice cream topping
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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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