Post by mikell on Sept 24, 2002 21:29:07 GMT -6
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.
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.