Coconut Caramel Pie
Coconut Caramel Pie is an moderately easy dinner. Made with 1/4 c. butter or margarine, 1 (7 oz.) pkg. coconut, 1/2 c. chopped pecans, 1 (8 oz.) pkg. cream cheese, softened and 1 (14 oz.) can sweetened condensed milk, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Melt butter in a large skillet.
Add coconut and pecans; cook until golden brown, stirring frequently.
Set aside.
Combine cream cheese and sweetened condensed milk.
Beat until smooth. Fold in whipped topping.
Layer 1/4 of cream cheese mixture in each pastry shell.
Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture on each pie.
Repeat layers with remaining ingredients.
Cover and freeze until firm.
Let stand at room temperature 5 minutes before serving.
π· Perfect Pairings
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