Toasted Coconut, Pecan, and Caramel Pie Best Dishes

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Monday, August 7, 2017

Toasted Coconut, Pecan, and Caramel Pie

"Very rich tasting pie that is simple to put together. Everyone loves this pie."

Ingredients :

2 (nine inch) pie shells, baked
1/four cup butter
1 (eight ounce) package flaked coconut
1/2 cup chopped pecans
1 (8 ounce) package deal cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) field frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Instructions :

Prep : 30M	Cook : 16M	Ready in : 1H40M

In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss nicely, and saute until coconut is gently browned. Set apart to chill.
In a massive mixing bowl, beat cream cheese until fluffy. Add condensed milk and blend till easy. Fold in whipped topping. Spread 1/4 of cream cheese combination into every pastry shell. Sprinkle 1/4 of coconut mixture over every pie. Drizzle half of of caramel topping over every coconut layer. Follow with remaining cream cheese combination, then last coconut combination.
Pies can be served chilled or frozen.

Notes :

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