Caramel Coconut Cream Pie

Ingredients

Ingredient Checklist

• ¼ cup butter or margarine
• 1 (7-ounce) package flaked coconut
• ½ cup chopped pecans
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (16-ounce) container frozen whipped topping, thawed
• 2 baked 9
• 1 (12-ounce) jar caramel ice cream topping
• Garnish: pecan halves

Directions

Instructions Checklist

• Step 1

  Melt butter in a large skillet. Add coconut and 1/2 cup pecans; cook until golden, stirring frequently. Set mixture aside and let cool slightly.

• Step 2

  Combine cream cheese and sweetened condensed milk; beat at medium speed of an electric mixer until smooth. Fold in whipped topping.

• Step 3

  Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly over each pie.

• Step 4

  Repeat layers with remaining cream cheese mixture, caramel topping, and coconut mixture. Cover and freeze pies at least 8 hours.

• Step 5

  Let frozen pies stand at room temperature 5 minutes before slicing. Garnish, if desired.