Toasted Coconut Caramel Pie
INGREDIENTS
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Crust:
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2 9-inch pie shells, baked
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I used the box of Pillsbury refrigerated pie shells from the dairy section. Bake both crusts but follow their instructions for a one crust baked pie shell.
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While the crusts bake, prepare the topping.
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Topping:
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6 tablespoons butter
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7 oz. pkg. shredded coconut
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1 cup pecans, chopped coarsely
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Melt the butter in a large skillet over medium heat. Add the coconut and pecans. Cook until lightly browned and until the coconut is crisp. This will take a little while. Stir often, and once the mixture starts browning, stay with it and stir frequen
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Prepare the filling while the crusts and coconut topping cool.
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Filling:
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8 oz. cream cheese, softened
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14 oz. can of sweetened condensed milk
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16 oz. whipped topping
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12 oz. jar caramel ice cream topping
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