Caramel-Coconut Pie
Caramel-Coconut Pie is an moderately easy dinner. Made with 1/4 c. margarine, 1/2 c. chopped pecans, 1 (14 oz.) can sweetened condensed milk, 1 (16 oz.) frozen whipped topping, thawed and 1 (12 oz.) caramel ice cream topping, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Melt butter in a large skillet; add coconut and 1/2 cup pecans.
Cook until golden, stirring frequently.
Set aside and let cool slightly.
Combine cream cheese and sweetened condensed milk; beat at medium until smooth.
Fold in whipped topping.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle 1/4 of caramel topping over each pie.
Sprinkle 1/4 coconut mixture evenly on each pie. (Repeat layers cream cheese, caramel and coconut.) Cover and freeze at least 8 hours.
Let frozen pies stand at room temperature 5 minutes before serving.
π· Perfect Pairings
Complete your meal with these
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