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Coconut-caramel pie

Coconut-caramel pie
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • chopped pecans - 1/2 c
  • pkg - 1 oz
  • butter or 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 or graham cracker crusts - 2 item

How to make coconut-caramel pie:

Melt butter in large skillet. Add chopped pecans and coconut. Cook until golden brown, stirring frequently. Set mixture aside. Combine cream cheese and condensed milk. Beat until smooth. Fold in whipped topping. Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let stand at room temperature for 5 minutes before slicing. Yield: 2 (9-inch) pies.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:
Coconut-caramel pie
3.6
Average rating: 3.6 of 5, total votes: 8
Cook. Time: PT5H30M
Total Time: PT5H30M


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flour, egg yolks, sifted flour, margarine, beaten eggs, crushed pretzels, boxes powdered sugar, cans biscuits, hot mashed sweet potatoes
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