Toasted Coconut, Pecan, and Caramel Pie Recipe

Toasted Coconut, Pecan, and Caramel Pie Recipes

  • PREP 30 mins
  • COOK 10 mins
  • READY IN 1 hr 40 mins 


Original recipe makes 2 - 9 inch pies

  •  2 (9 inch) pie shells, baked
  •  1/4 cup butter
  •  1 (8 ounce) package flaked coconut
  •  1/2 cup chopped pecans
  •  1 (8 ounce) package cream cheese, softened
  •  1 (14 ounce) can sweetened condensed milk
  •  1 (12 ounce) container frozen whipped topping, thawed
  •  1 (12 ounce) jar caramel ice cream topping


  1. In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
  2. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
  3. Pies may be served chilled or frozen.

Related Labels:

No comments for: "Toasted Coconut, Pecan, and Caramel Pie Recipe"

Leave a Reply

More Latest