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Recipe by Oxmoor House January 1995

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Recipe Summary test

Yield:
two 9" pies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

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

Source

Christmas with Southern Living 1995

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