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Toasted Coconut, Pecan, and Caramel Pie Recipe

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This recipe for Toasted Coconut, Pecan, and Caramel Pie is from Laura Post's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 9-inch deep dish pie shells, baked

1 stick butter (1/2 c.)
1 (8 ounce) pkg flaked coconut
1-2 c. chopped nuts

2 pkg cream cheese, softenened
1 (11 ounce) can sweet condensed milk

1 c. whipping cream, whipped
or 12 oz container of whipped topping

Caramel Sauce:
1/2 c. Heavy cream
1/2 c. butter
3/4 c. brown sugar
2 T. light-colored corn syrup
1 tsp. vanilla
Directions:
Directions:
Caramel Sauce: 1/2 c. heavy cream, 1/2 c. butter, 3/4 c. br. sugar, 2 T light-colored corn syrup, 1 tsp. vanilla.

Heavy Saucepan: Mix cream, butter, br. sugar, and syrup. Bring to a boil. Boil for 3 min more. Remove from heat and add vanilla.

For pie: Bake shells. For coconut topping, melt 1 stick butter (1/2 c.) and add coconut and pecans. Saute until light brown. Let cool.

Cream cheese: Mix cream cheese and condensed milk. Fold in whipped cream (whip heavy cream first). Spread 1/4 cream cheese mix into pie shell. Sprinkle 1/4 c. coconut mix. Drizzle 1/2 caramel. Repeat layers. Serve chilled or frozen.
Personal Notes:
Personal Notes:
We had this pie at Broken Bow, Oklahoma. It was fantastic and I had to search on the internet until I found the recipe. Delish! Decadent!

 

 

 

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