Caramel-Coconut Pie
Caramel-Coconut Pie is an moderately easy dessert you can prepare in about 1 hour 38 minutes. Made with c. margarine, c. chopped pecans, (14 oz.) can sweetened condensed milk, (16 oz.) frozen whipped topping, thawed and (12 oz.) caramel ice cream topping, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
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
Makes 2 pies.
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