Caramel Coconut Pie
Caramel Coconut Pie is an moderately easy dinner. Made with 1/4 c. butter, 1 7 oz. pkg. coconut, 1/2 c. chopped pecans, 1 8 oz. pkg. cream cheese and 1 14 oz. can sweetened condensed milk, 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 mixture aside and cool slightly.
Combine cream cheese and condensed milk and beat at medium speed until smooth.
Fold in topping.
Layer 1/4 cream cheese mixture in each pastry shell.
Drizzle 1/4 caramel over each pie.
Repeat layers with remaining cream cheese mixture, caramel topping, and coconut mixture.
Cover and freeze pies for at least 8 hours.
Let frozen pies stand at room temperature for 5 minutes before slicing.
π· Perfect Pairings
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