Toasted Coconut, Pecan, and Caramel Pie

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

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

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.

recipes adapted from:allrecipes 

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