Coconut-caramel pie

Coconut-caramel pie

Ingredients/Components

• chopped pecans - 1/2 c
• pkg - 1 oz
• margarine - 1/4 c
• can sweetened condensed milk - 1 oz
• container frozen whipped topping, thawed - 1 (16
• jar caramel ice cream topping - 1 oz
• baked 9-inch pastry shells - 2 item

How to make coconut-caramel pie:

Melt margarine in large skillet. Add coconut and chopped pecans; cook until golden brown, stirring frequently. Set the mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipped topping. Layer one-fourth of cream cheese mixture in each pastry shell. Drizzle one-fourth of caramel topping on each pie. Sprinkle one-fourth of coconut-pecan mixture evenly over each pie. Repeat layers with remaining ingredients; cover and freeze until firm. Let frozen pies stand at room temperature 5 minutes before slicing. Yield: 2 (9-inch) pies. Rich, so may be cut in eighths.

Recipe categories: Desserts, Pie, Pies and tarts.