Toasted Coconut, Pecan, and Caramel Pie recipe

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Ingredients

2 (9 inch) pie shells, baked
¼ cup butter
1 (8 ounce) package flaked coconut
½ 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

Nutrition Info

479.2 calories
carbohydrate: 50.9 g
cholesterol: 31.6 mg
fat: 29.4 g
fiber: 2.3 g
protein: 5.8 g
saturatedFat: 16.7 g
servingSize: -
sodium: 333.7 mg
sugar: 23.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 - 9 inch pies

Recipe Note

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

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