Go Back Email Link
Print Recipe
No ratings yet

Toasted Coconut Pie

Course: Dessert
Servings: 0
Author: Lynne Davenport

Ingredients

  • 1/2 cup butter melted
  • 7 ounces coconut
  • 1 cup pecans chopped
  • 14 ounces sweetened condensed milk
  • 8 ounces cream cheese softened
  • 16 ounces Cool WhipÆ
  • 1 jar caramel topping
  • 2 pie crust 9 inch

Instructions

  • Mix melted butter, coconut, and pecans and toast in oven being careful not
  • to burn. Cool.
  • Bake and cool pie crusts.
  • Mix together sweetened condensed milk, cream cheese and Cool Whip.
  • Layer Cool Whip mixture, coconut/pecan mixture and caramel topping several
  • times.
  • Freeze and serve frozen. Will keep for 6 months.

Notes

NOTES : Recipe makes 2 (9") pies. Use Pillsburry All Ready Pie Crust in the red box.
Recipe By: Lynne Davenport
Serving Size: 16