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Caramel-Coconut Pie

Yield two 9" pies


  • 1/4 cup butter or margarine
  • 1 (7-ounce) package flaked coconut
  • 1/2 cup chopped pecans
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (16-ounce) container frozen whipped topping, thawed
  • 2 baked 9
  • 1 (12-ounce) jar caramel ice cream topping
  • Garnish: pecan halves

How to Make It

  1. Melt butter in a large skillet. Add coconut and 1/2 cup pecans; cook until golden, stirring frequently. Set mixture aside and let cool slightly.

  2. Combine cream cheese and sweetened condensed milk; beat at medium speed of an electric mixer until smooth. Fold in whipped topping.

  3. Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly over each pie.

  4. Repeat layers with remaining cream cheese mixture, caramel topping, and coconut mixture. Cover and freeze pies at least 8 hours.

  5. Let frozen pies stand at room temperature 5 minutes before slicing. Garnish, if desired.

Christmas with Southern Living 1995