Coconut Caramel Pie

Coconut Caramel Pie Recipe

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Our American Family:The Youngs Young

By
@OurAmFam_Youngs

This is a pie that was brought to Christmas dinner by Ann Young Rodgers Barrans. Usually there are plenty of desserts at the Young family gatherings.

Rating:

★★★★★ 1 vote

Serves:
8
Prep:
30 Min
Cook:
20 Min

Ingredients

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  • 1/4 c
    butter or margarine
  • 1 (7 oz.) pkg
    flaked coconut
  • 1/2 c
    chopped pecans
  • 1 (8oz) pkg
    cream cheese, softened
  • 1 (14 oz) can(s)
    sweetened condensed milk
  • 1 (16 oz) pkg
    frozen whipped topping, thawed
  • 2 (9-inch)
    pastry shells
  • 1 (12 oz) jar(s)
    caramel ice cream topping

How to Make Coconut Caramel Pie

Step-by-Step

  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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About Coconut Caramel Pie

Course/Dish: Pies
Hashtags: #pies, #makes




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