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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 ounce)
- 1 jar caramel topping, (12 ounces)
- 2 deep dish pie shells, baked
Preparation:
Melt butter in a heavy skillet. Add coconut and chopped pecans; cook
until browned lightly then 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.
More Coconut Pie Recipes
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Coconut Custard Pie
Coconut Banana Cream Pie
Coconut Pie
Angel Coconut Pie
Coconut Cream Pie
Coconut Chess Pie
Easy Coconut Custard Pie
Toasted Coconut Pecan Pie
Best Coconut Pie
Sweet Potato Coconut Pie
Pineapple Coconut Pie
Pinto Bean Pie with Coconut
Coconut Pies
Cream Pies
Banana Pie Recipes
Chess Pies & Custard Pies
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