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Toasted Coconut, Pecan and Caramel Pie

This recipe makes 2 pies. I usually mix it as written, then freeze the ingredients for the second pie and use at a later date. It is very rich, but fantastic delicious!



  • 2 pie shells, baked
  • 1/4 cup butter
  • 1 8 oz. package flaked coconut
  • 1/2 cup chopped pecans
  • 1 8 oz. cream cheese
  • 1 can Eagle brand sweetened condensed milk
  • 1 12 oz. Cool Whip
  • 1 12 oz. caramel ice cream topping


Melt butter. Add coconut and pecans. Toss well. Saute until coconut is lightly browned. Set aside. Beat cream cheese until fluffy. Add milk, mix. Fold cool whip into cream cheese mixture.

Spread 1/4 of the cheese mixture into the pie shell, follow with 1/4 of the coconut and pecans. Drizzle caramel over top. Repeat layers.

Pies may be served chilled or frozen.

Karen from Gainesville, MO

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