Coconut-Caramel Pie
Coconut-Caramel Pie is an moderately easy dinner. Made with 1/4 c. margarine, 1 (7 oz.) pkg. flaked 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. An easy weeknight meal that comes together quickly.
Melt margarine in large skillet.
Add coconut and chopped pecans; cook until golden brown, stirring frequently.
Set the mixture aside.
Combine cream cheese and sweetened condensed milk; beat until smooth.
Fold in whipped topping.
Layer one-fourth of cream cheese mixture in each pastry shell.
Drizzle one-fourth of caramel topping on each pie.
Sprinkle one-fourth of coconut-pecan mixture evenly over each pie.
Repeat layers with remaining ingredients; cover and freeze until firm.
Let frozen pies stand at room temperature 5 minutes before slicing.
Yield
2 (9-inch) pies.
Rich, so may be cut in eighths.
π· Perfect Pairings
Complete your meal with these
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