Toasted Coconut, Pecan. Chocolate, and Caramel Pie

Brandi Kirkpatrick

By
@IdGirl25

This was kind of a creation that happened when I found one yummy pie recipe and accidentally poked a hole in the crust. Some of my best creations are accidents! This makes two pies and freezes really well!


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Comments:

Serves:

16

Prep:

30 Min

Cook:

10 Min

Method:

Bake

Ingredients

2 (9 inch) pie crusts, baked
1 (8oz) package flaked coconut
1 cup pecans, chopped
1 (8oz) package of cream cheese
1 (14oz) can of sweetened condensed milk
1 (12oz) container of frozen whipped topping, thawed
1 (12oz) jar caramel ice cream topping

GANACHE COATING

9 oz bittersweet chocolate, chopped
1 cup heavy whipping cream

Directions Step-By-Step

1
Broil coconut and chopped pecans on a baking sheet until lightly toasted and browned. Remove from oven and cool.
2
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
3
Allow the ganache to cool slightly before pouring into pie crust. Start at the center of the crust and work outward.
4
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.
5
Pies may be served chilled or frozen.

About this Recipe

Course/Dish: Pies, Chocolate
Main Ingredient: Sugar
Regional Style: American
Collection: Terrific Toppings