coconut caramel pie
(1 RATING)
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.
No Image
prep time
30 Min
cook time
20 Min
method
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yield
8 serving(s)
Ingredients
- 1/4 cup butter or margarine
- 1 (7 oz.) package flaked coconut
- 1/2 cup chopped pecans
- 1 (8oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) package frozen whipped topping, thawed
- 2 (9-inch) - pastry shells
- 1 (12 oz) jar caramel ice cream topping
How To Make coconut caramel pie
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Step 1Pre-bake two pastry shells.
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Step 2Preheat 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.
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Step 3Combine cream cheese and condensed milk; beat until smooth. Fold in whipped topping.
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Step 4Spread 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.
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Step 5Let frozen pie stand at room temperature 5 minutes before slicing.
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