Toasted Coconut, Pecan, and Caramel Pie recipe
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Ingredients
- 2 (9 inch) pie shells, baked ¼ cup butter 1 (8 ounce) package flaked coconut ½ cup chopped pecans 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) container frozen whipped topping, thawed 1 (12 ounce) jar caramel ice cream topping
Nutrition Info
- 479.2 caloriescarbohydrate: 50.9 gcholesterol: 31.6 mgfat: 29.4 gfiber: 2.3 gprotein: 5.8 gsaturatedFat: 16.7 gservingSize: -sodium: 333.7 mgsugar: 23.6 gtransFat: : -unsaturatedFat: : -
Directions Toasted Coconut, Pecan, and Caramel Pie
Directions
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In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
In a large 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.
Pies may be served chilled or frozen.