Caramel Coconut Pie Recipe 465

CARAMEL COCONUT PIE

Steps:

• Melt butter in large skillet.
• Add coconut and 1/2 cup pecans.
• Cook until golden, stirring frequently.
• Set aside and let cool slightly.
• Combine cream cheese and sweetened condensed milk.
• Beat with electric mixer at medium speed until smooth.
• Fold in whipped topping.
• Layer 1/4 cream cheese mixture in each pie shell.
• Drizzle 1/4 caramel topping over each pie.
• Sprinkle 1/3 coconut mixture evenly over each pie.
• Repeat layers with remaining cream cheese mixture, caramel topping and coconut mixture.
• Cover and freeze pies for at least 8 hours.
• Let frozen pies stand at room temperature for 5 minutes before slicing.
• Garnish as desired.

IMPOSSIBLE COCONUT CARAMEL CUSTARD PIE

Steps:

• Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.
• Pour into greased 10" pie plate.
• Sprinkle coconut on top (optional).
• Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
• Cool completely before cutting.

CARAMEL COCONUT PIE RECIPE - (4.6/5)

Steps:

• 1. Bake your pie crusts, in two of your favorite pie dishes, according to directions. Let cool while you make the filling. 2. Toast coconut. Mix nuts and coconut. Lay coconut/nut mixture out on a large jelly roll pan. Toast in oven @ 350 for 10 minutes until golden and a little crunchy. Stir a few times while toasting. When done, cool. 3. Combine cream cheese and sweetened condensed milk. Beat until smooth. 4. Fold in Cool Whip carefully. You want this mixture to be fluffy. 5. Layer Cream Cheese mixture. Caramel. Then the coconut. Do this in 3 layers. Ending with coconut and caramel. Keep refrigerated

CARAMEL COCONUT PIE

Steps:

• Melt the butter in a heavy skillet over medium heat. Add the coconut and pecans and cook, stirring gently and frequently, until lightly browned.
• Combine the cream cheese and milk and beat with an electric mixer on medium speed until smooth. Gently fold in the whipped topping, then pour half of the mixture into the crust. Warm the caramel in the microwave for 30 seconds and stir; this will make drizzling easier. Drizzle half of the caramel over the filling, and then sprinkle with about half of the coconut-pecan mixture. Repeat with another layer of filling, then caramel sauce, then coconut and pecans.
• Cover the pie with plastic wrap and freeze for at least 8 hours. Let the pie stand at room temperature for 5 minutes before slicing.