COCONUT & TOASTED PECAN CARAMEL PIE

 


I love, love, love this pie!  It’s one of my favorites and it’s so easy to make.  Since it’s a frozen pie and this recipe makes two pies, eat one now and save one for later. Of course, you could just half all of the ingredients if you want to make only one pie.

To begin: You will need two pie crusts, either store-bought or homemade.

Melt butter in a heavy skillet over medium heat. Add coconut and chopped pecans; cook until lightly browned.  Set aside.


In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie shell.

Drizzle 1/4 jar of the caramel topping on each pie.


Then sprinkle with about 1/4 of the coconut-pecan mixture.


Repeat layers.  Freeze for several hours or overnight.



INGREDIENTS

  • 2 graham cracker pie crust
  • 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 (eagle brand)
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (12 ounce) jar caramel ice cream topping 


DIRECTIONS

Melt butter in a heavy skillet over medium heat. Add coconut and chopped pecans; cook until lightly browned.  Set aside.

In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie crust. Drizzle 1/4 jar of the caramel topping on each, then sprinkle with about 1/4 of the coconut-pecan mixture. Repeat layers. Freeze for several hours or overnight.

Serve frozen or slightly thawed.

Note:  I make these ahead of time and keep them in the freezer.  They are great for when you need a last minute dessert or just want one or two servings.  Take out what you want and pop it back into the freezer!