Pie Recipes

Toasted Coconut, Pecan and Caramel Pie

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Yield: two 9-inch pies


  • 2 baked 9 inch pie shells
  • 1/4 cup (1/2 stick) butter
  • 1 (8 ounce) package flaked coconut
  • 1/2 cup chopped pecans
  • 8 ounces cream cheese, room temperature
  • 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 over medium heat.
  2. Add coconut and pecans. Toss well, and sauté until coconut is lightly browned.
  3. Set aside to cool.
  4. In a large mixing bowl, beat cream cheese until fluffy.
  5. Add condensed milk and mix until smooth.
  6. Fold in whipped topping.
  7. Spread 1/4 of cream cheese mixture into each pastry shell.
  8. Sprinkle 1/4 of coconut mixture over each pie.
  9. Drizzle 1/2 of caramel topping over each coconut layer.
  10. Follow with remaining cream cheese mixture, then remaining coconut mixture.


These pies may be served chilled or frozen.


Posted by kdipaolo at Recipe Goldmine 7/12/01 1:51:22 pm.

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