Coconut-caramel Pie

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Glenda Hurst


No story, just make a pot of coffee, and call me. :)


★★★★★ 1 vote

20 Min


  • 1/4 c
    butter, or margarine melted
  • 7 oz
    flaked coconut
  • 1/2 c
    chopped pecans
  • 8 oz
    cream cheese, softened
  • 14 oz
    sweetened condensed milk
  • 16 oz
    frozen whipped topping, thawed
  • 2
    baked pastry shells
  • 12 oz
    caramel ice cream topping



  1. Melt butter in a large skillet. Add coconut, and pecans cook until golden brown, stirring frequently. set mix. aside.
  2. Combine cream cheese, and sweetened condensed milk; beat until smooth. Fold in whipped topping.
  3. Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients; cover, and freeze until firm.
  4. let frozen pie stand at room temperature 5 minutes before slicing.
  5. Yield: Two 9-inch pies.

Printable Recipe Card


Course/Dish: Pies

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