coconut-caramel pie

How To Make coconut-caramel pie

• 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.
• 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!
• Printable Recipe Card