Ashley Mac’s Coconut Caramel Pie
 
 
Ingredients
  • ¼ cup butter
  • 1 (8 ounce) package flaked coconut
  • 1 cup chopped pecan halves
  • 8 ounces cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 16 ounces frozen whipped topping, thawed
  • 2 deep dish (9-inch) pie shells, baked
  • 1 (12 ounce) jar caramel topping
Instructions
  1. Melt butter in a large skillet. Add coconut and pecans. Cook until brown and set aside.
  2. Combine cream cheese and sweetened condensed milk in a mixing bowl. Beat with mixer until smooth.
  3. Fold in whipped topping.
  4. Layer ¼ cream cheese mixture in each pie shell.
  5. Drizzle ¼ jar of caramel topping on top of cream cheese mixture in each pies.
  6. Sprinkle half coconut mixture on top.
  7. Repeat the layer, beginning with the cream-cheese mixture.
  8. Freeze. Serve frozen.
  9. yields: 2 pies
Recipe by Southern Plate at https://www.southernplate.com/ashley-macs-coconut-caramel-pie/