TOASTED COCONUT, CARAMEL, AND PECAN PIE 2 (9 inch) pie shells, baked (graham cracker crust great, too) See note 1/4 cup butter 1 (8 ounce) package flaked coconut 1/2 cup chopped pecans 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) container frozen whipped topping, thawed See note 1 (12 ounce) jar caramel ice cream topping
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. Note: I made this in a 9x12 pain with graham cracker crust. You could try chocolate graham crackers (which are much cheaper than chocolate wafers). Also, I do not like to use Cool Whip (too many chemicals) unless necessary. So I used 1/2 pint of whipping cream, whipped, instead of the CW. This turns out almost fluffy in texture, not heavy like a cheesecake.