Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Ashley Mac’s Coconut Caramel Pie
Ingredients
1/4
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
Melt butter in a large skillet. Add coconut and pecans. Cook until brown and set aside.
Combine cream cheese and sweetened condensed milk in a mixing bowl. Beat with mixer until smooth.
Fold in whipped topping.
Layer 1/4 cream cheese mixture in each pie shell.
Drizzle 1/4 jar of caramel topping on top of cream cheese mixture in each pies.
Sprinkle half coconut mixture on top.
Repeat the layer, beginning with the cream-cheese mixture.
Freeze. Serve frozen.
yields: 2 pies