Found this new recipe and made it for Sunday dinner (with guests). We all loved it! It makes two small pies (8 slices each because it is rich) and needs to be frozen overnight and it is a make-ahead dessert. 5 Star! I'll be making it for our next Bon Appetit dinner.
Toasted Coconut Caramel Pie
Ingredients
| 1/4 c | butter or margarine |
| 1 (7 oz.) pkg | flaked coconut |
| 1/2 c | chopped pecans |
| 1 (8oz) pkg | cream cheese, softened |
| 1 (14 oz) can | sweetened condensed milk |
| 1 (16 oz) pkg | frozen whipped topping, thawed |
| 2 (9-inch) | pastry shells |
| 1 (12 oz) jar | caramel ice cream topping |
Directions
Pre-bake two pastry shells.
Preheat oven to 350 degrees. Melt butter in oven in
15 1/2 x 10 1/2 inch jelly roll pan. Remove from oven and add coconut
and pecans. Mix butter, coconut and pecans well. Spread out in pan and
bake for 7-8 minutes. Take out, stir well, and put back in oven to
bake for another 7-8 minutes to a golden brown. Watch closely. Remove
from oven and set aside.
Combine cream cheese and condensed milk; beat until smooth. Fold in whipped topping.
Spread 1/4 of cream cheese mixture into each pastry
shell. Drizzle 1/4 of caramel topping onto each pie. Sprinkle 1/4 of
coconut mixture evenly over each pie. Repeat layers with remaining
ingredients; cover and freeze at least 8 hours, or until firm.
Let frozen pie stand at room temperature 5 minutes before slicing.
(I was actually only able to get 2 layers in the small pie shell. I ended with the cheese mixture- froze it. Served it with drizzled caramel and more of the coconut topping. Some recipes call for a chocolate drizzle on top.)
(I was actually only able to get 2 layers in the small pie shell. I ended with the cheese mixture- froze it. Served it with drizzled caramel and more of the coconut topping. Some recipes call for a chocolate drizzle on top.)
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