caramel coconut pie
(1 rating)
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Rich and good!
(1 rating)
Ingredients For caramel coconut pie
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1/4 cbutter or margarine
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1 pkg(7oz) flaked coconut
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1/2 cpecans, in pieces
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1 pkg(8 oz) cream cheese, softened
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1 can(14 oz) sweetened condensed milk
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1(16oz) frozen whipped topping, thawed
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29 in. pastry shells, baked
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1 jar(16 oz) caramel ice cream topping
How To Make caramel coconut pie
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1Melt butter in large skillet. Add coconut and 1/2 cup pecans.Cook until golden, stirring frequently. set mixture aside and let cool.
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2Combine cream cheese and sweetened condensed milk. Beat at medium speed of electric mixer until smooth. Fold in whipped toping.
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3Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly over each pie.
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4Repeat layers with remainging cream cheese mixture,caramel topping and coconut mixture.
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5Cover and freeze pies at least 8 hours. Let frozen pies stand at room temperature 5 minutes before slicing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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