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

Coconut Caramel Pecan Pie Recipe

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This recipe for Coconut Caramel Pecan Pie is from BREAKING BREAD, 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:  
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.

 

 

 

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