"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Toasted Coconut, Pecan and Caramel Pie Recipe

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This recipe for Toasted Coconut, Pecan and Caramel Pie, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claudia Arender
Added: Monday, October 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (9 inch) pie shells, baked
1/4 c. butter
1 (8 oz.) package flaked coconut
1/2 c. chopped pecans
1 (8 oz.) package 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

Directions:
Directions:
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 whipped 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.

Number Of Servings:
Number Of Servings:
Makes 2 - 9 inch pies (16 servings)
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Very rich tasting pie that is easy to prepare.

 

 

 

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