"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Coconut Caramel Pecan Pie Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Coconut Caramel Pecan Pie, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherrie Buffington
Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 - 7 oz. shredded coconut
1/2 stick margarine
1/2 c. pecans
1 - 8 oz. softened cream cheese
1 can condensed milk
1 - 16 oz. tub cool whip
1 small jar caramel ice cream topping
2 Pillsbury pie shells (in the box)

Directions:
Directions:
Bake pie shells according to directions and let cool.

Melt margarine, add coconut and pecans and toast over medium heat until lightly browned. Set aside.

Mix cream cheese and sweetened condensed milk until smooth. Fold in Cool Whip.

Place a layer of the Cool Whip mixture into each of the (oven-browned) pie shells. Add a layer of the coconut mixture. Drizzle caramel ice cream topping over the coconut. Repeat a second layer . Refrigerate overnight prior to serving.

Number Of Servings:
Number Of Servings:
2 pies or 16 slices
Preparation Time:
Preparation Time:
about 30 min.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

526W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!