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Toasted Coconut, Pecan and Caramel Pie




  1. In a medium skillet, melt butter or margarine 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.

Makes two 9-inch pies.

Pies may be served chilled or frozen.

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


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