Coconut-Caramel Pie
Coconut-Caramel Pie is an moderately easy dinner. Made with 1/4 c. butter or margarine, 1 (7 oz.) pkg. flaked coconut, not the frozen kind, 1/2 c. chopped pecans, 1 (8 oz.) pkg. cream cheese, softened and 1 (14 oz.) eagle brand milk, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Melt butter in large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set aside to cool.
Combine cream cheese and Eagle Brand Milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of the cream cheese mixture in each cooled pastry shells.
Drizzle 1/4 of the caramel topping on each pie.
Sprinkle 1/4 of the coconut mixture evenly over each pie.
Repeat layers with remaining ingredients making sure you finish with the coconut mixture on top.
Cover and freeze until firm.
Let frozen pie stand at room temperature 5 minute before slicing.
Cut small pieces - very rich, but very delicious.
π· Perfect Pairings
Complete your meal with these
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