Toasted Coconut, Pecan, and Caramel Pie

Ready in 45 minutes

Brooke's famous pie! Yum!

Top-ranked recipe named "Toasted Coconut, Pecan, and Caramel Pie"

4 avg, 1 review(s) 100% would make again


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2 9" Pie shells; baked
1/4 cup Butter
1 8 ounce pkg Flaked coconut
1/2 cup Pecans; chopped
1 8-oz pkg Cream cheese; softened
1 14-oz can Sweetened Condensed Milk
1 12-oz container Frozen whipped topping; thawed
1 12-oz jar Caramel ice cream topping

Original recipe makes 16



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

2. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whiped 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.

3. Pies may be served chilled or frozen.


Added on Award Medal
Calories Per Serving: 414 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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