TOASTED PECAN / COCONUT CARAMEL PIE
I love, love, love this pie! It’s one of my favorites and it’s so easy to make. Since it’s a frozen pie and this recipe makes two pies, eat one now and save one for later.
To begin: Melt butter in a heavy skillet over medium heat. Add coconut and chopped pecans; cook until lightly browned. Set aside.
In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie shell.
Drizzle 1/4 jar of the caramel topping on each pie.
Then sprinkle with about 1/4 of the coconut-pecan mixture.
Repeat layers. Freeze for several hours or overnight.
INGREDIENTS
2 graham cracker pie crust
1/4 cup butter
1 (8 ounce) package flaked coconut
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk (eagle brand)
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
DIRECTIONS
Melt butter in a heavy skillet over medium heat. Add coconut and chopped pecans; cook until lightly browned. Set aside.
In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie crust. Drizzle 1/4 jar of the caramel topping on each, then sprinkle with about 1/4 of the coconut-pecan mixture. Repeat layers. Freeze for several hours or overnight.
Serve frozen or slightly thawed.
Note: I make these ahead of time and keep them in the freezer. They are great for when you need a last minute dessert or just want one or two servings. Take out what you want and pop it back into the freezer!
