Toasted Coconut, Pecan, and Caramel Pie

     

Very rich tasting pie that is easy to prepare. Everyone loves this pie.

Original recipe makes 2 – 9 inch pies

Ingredients

2 (9 inch) pie shells, baked
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
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

  • PREP

    30 mins

  • COOK

    10 mins

  • READY IN

    1 hr 40 mins

Directions

  1. In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
  2. 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.
  3. Pies may be served chilled or frozen.

Nutrition

Calories: 479 kcal
Carbohydrates: 50.9 g
Cholesterol: 32 mg
Fat: 29.4 g
Fiber: 2.3 g
Protein: 5.8 g
Sodium: 334 mg

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