toasted coconut, pecan. chocolate, and caramel pie

How To Make toasted coconut, pecan. chocolate, and caramel pie

• 1

  Broil coconut and chopped pecans on a baking sheet until lightly toasted and browned. Remove from oven and cool.
• 2

  Place 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.
• 3

  Allow the ganache to cool slightly before pouring into pie crust. Start at the center of the crust and work outward.
• 4

  In 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.
• 5

  Pies may be served chilled or frozen.
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