Coconut and Caramel Pie
Coconut And Caramel Pie is an moderately easy dinner. Made with 1/4 c. butter, 1 (7 oz.) bag flaked coconut, 1 (14 oz.) can condensed milk, 2 (9-inch) baked pie shells and 1/2 c. chopped pecans, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Melt butter in large skillet, then add coconut and pecans. Cook until brown.
Set aside and let cool.
Combine cream cheese and condensed milk.
Beat until well mixed, then fold in Cool Whip. Put 1/4 cream cheese mixture in each pie shell.
Sprinkle each with 1/4 ounce pecan/coconut mix.
Layer caramel topping.
Repeat layering until all is used.
Wrap and freeze until firm.
This recipe yields 3 (9-inch) pies.
Tastes better when pie is frozen.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment