Toasted Coconut Pecan Caramel Pie

Very rich tasting pie that is easy to prepare. Everyone will love this pie.


16 servings


2 (9 inch) pie shell, baked
1/4 cup butter or margarine
1 (8 ounce) package flaked coconut
1/2 cup chopped pecans
1 (8 ounce) package 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


In a medium skillet, melt butter over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.

In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.

Pies may be served chilled or frozen.

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