coconut caramel pie

How To Make coconut caramel pie

• 1

  Pre-bake two pastry shells.
• 2

  Preheat oven to 350 degrees. Melt butter in oven in 15 1/2 x 10 1/2 inch jelly roll pan. Remove from oven and add coconut and pecans. Mix butter, coconut and pecans well. Spread out in pan and bake for 7-8 minutes. Take out, stir well, and put back in oven to bake for another 7-8 minutes to a golden brown. Watch closely. Remove from oven and set aside.
• 3

  Combine cream cheese and condensed milk; beat until smooth. Fold in whipped topping.
• 4

  Spread 1/4 of cream cheese mixture into each pastry shell. Drizzle 1/4 of caramel topping onto each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients; cover and freeze at least 8 hours, or until firm.
• 5

  Let frozen pie stand at room temperature 5 minutes before slicing.
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