toasted coconut, pecan. chocolate, and caramel pie
(2 ratings)
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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(2 ratings)
yield
16 serving(s)
prep time
30 Min
cook time
10 Min
method
Bake
Ingredients For toasted coconut, pecan. chocolate, and caramel pie
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2 (9 inch) pie crusts, baked
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1 (8oz) package flaked coconut
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1 cup pecans, chopped
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1 (8oz) package of cream cheese
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1 (14oz) can of sweetened condensed milk
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1 (12oz) container of frozen whipped topping, thawed
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1 (12oz) jar caramel ice cream topping
- GANACHE COATING
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9 oz bittersweet chocolate, chopped
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1 cup heavy whipping cream
How To Make toasted coconut, pecan. chocolate, and caramel pie
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1Broil coconut and chopped pecans on a baking sheet until lightly toasted and browned. Remove from oven and cool.
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2Place 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.
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3Allow the ganache to cool slightly before pouring into pie crust. Start at the center of the crust and work outward.
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4In 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.
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5Pies may be served chilled or frozen.
- 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!
Categories & Tags for Toasted Coconut, Pecan. Chocolate, and Caramel Pie:
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