Toasted Coconut, Pecan and Caramel Pie

These pies may be served chilled or frozen.


  • 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.

Yield: two 9-inch pies

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