Toasted Coconut, Pecan, and Caramel Pie

Very rich tasting pie that is easy to prepare. Everyone loves this pie.

INGRIDIENT

2 (9 inch) pie shells, baked

¼ cup butter

1 (8 ounce) package flaked coconut

½ 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

1 (12 ounce) jar caramel ice cream topping

DIRECTION

Step: 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.

Step: 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.

Step: 3

Pies may be served chilled or frozen.

NUTRITION FACT

Per Serving: 479 calories; protein 5.8g; carbohydrates 50.9g; fat 29.4g; cholesterol 31.6mg; sodium 333.7mg.

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