CARAMEL COCONUT PIE
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- 1/4 c
- butter or margarine
- 1 pkg
- (7oz) flaked coconut
- 1/2 c
- pecans, in pieces
- 1 pkg
- (8 oz) cream cheese, softened
- 1 can(s)
- (14 oz) sweetened condensed milk
- (16oz) frozen whipped topping, thawed
- 9 in. pastry shells, baked
- 1 jar(s)
- (16 oz) caramel ice cream topping
1Melt butter in large skillet. Add coconut and 1/2 cup pecans.Cook until golden, stirring frequently.
set mixture aside and let cool.
2Combine cream cheese and sweetened condensed milk. Beat at medium speed of electric mixer until smooth.
Fold in whipped toping.
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.
4Repeat layers with remainging cream cheese mixture,caramel topping and coconut mixture.
5Cover and freeze pies at least 8 hours. Let frozen pies stand at room temperature 5 minutes before slicing.