Recipe for cooking toasted coconut, pecan and caramel pie

Desserts to Go with Coffee and Tea :: Nut Pies

Toasted Coconut, Pecan and Caramel Pie

Posted by kdipaolo at recipegoldmine.com 7/12/01 1:51:22 pm

2 baked 9-in. pie shells
1/4 c. (1/2 stick) butter
1 (8 ounce) pkg. flaked coconut
1/2 c. chopped pecans
8 oz. cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, defrosted
1 (12 ounce) jar caramel ice cream topping

In a med. skillet, melt butter or butter replacement over med. heat. Add coconut and pecans. Toss well, and sauté until coconut is lightly browned. Set aside to cool.

In a lrg. 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.

Makes approximately two 9-in. pies.

NOTE: Pies may be served chilled or frozen.