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Coconut Caramel Pie

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This coconut pie is a frozen pie, perfect for summer parties and cookouts.

This recipe will make 2 pies. Use graham cracker or cookie crumb crusts for this pie if you prefer.

Ingredients:

  • 1 package flaked coconut, (7 ounces)
  • 6 tablespoons butter
  • 1 cup chopped pecans
  • 1 cup sweetened condensed milk
  • 1 carton whipped topping, (16 ounces)
  • 1 package cream cheese, (8 ounces)
  • 1 jar caramel topping, (12 ounces)
  • 2 deep dish pie shells, baked, or use graham cracker crusts

Preparation:

Melt butter in a heavy skillet over medium heat. Add coconut and chopped pecans; cook until browned lightly and aromatic;  set aside.

In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie shell. Drizzle 1/4 jar of the caramel topping on each, then sprinkle with about 1/4 of the coconut-pecan mixture. Repeat layers. Freeze. Serve frozen.

See also:

ALL Butter Pie Pastry

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