Toasted Coconut, Pecan, and Caramel Pie
Recipe by Patrice from allrecipes.com
Dessert 2 Hr. 40 Mins.
Ingredients
16
16 servings
- •2 (9 inch) pie shells, baked
- •0.25 cup butter
- •1 (8 ounce) package flaked coconut
- •0.5 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
Instructions
- 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.
- 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.
- Pies may be served chilled or frozen.
Nutritional Facts
Per 16 servings
- Calories: 479
- Carbohydrate: 51g
- Fat: 29g
- Fiber: 2g
- Protein: 6g
- Sugar: 24g
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