Ingredients for Caramel Coconut Pie
- 1/2 cup (1 stick) unsalted butter
- 2 cups sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 (8 ounce) package softened cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 8 ounces frozen whipped topping, thawed
- 4 (9 inch) graham cracker crusts
- 1/2 cup caramel ice cream topping
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How to Make Caramel Coconut Pie
- Melt 1/2 cup (1 stick) unsalted butter in a large skillet over medium heat.
- Add 2 cups sweetened shredded coconut and 1/2 cup chopped pecans to the melted butter.
- Cook, stirring frequently, until the coconut is golden brown (about 5-7 minutes).
- Remove from heat and let cool slightly.
- In a large bowl, beat 1 (8 ounce) package softened cream cheese and 1 (14 ounce) can sweetened condensed milk with an electric mixer on medium speed until smooth and creamy.
- Gently fold in 8 ounces of thawed whipped topping.
- Divide the cream cheese mixture evenly among the 4 pie shells (approximately 1/4 of the mixture per shell).
- Drizzle 1/4 cup of caramel topping over each layer of cream cheese mixture.
- Sprinkle 1/3 of the cooled coconut mixture evenly over each pie.
- Repeat layers with the remaining cream cheese mixture, caramel topping, and coconut mixture.
- Cover the pies and freeze for at least 8 hours, or preferably overnight.
- Before serving, let the frozen pies stand at room temperature for 5 minutes to slightly soften.
- Slice and garnish as desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
127 g
Sugar
1186g
Fat
713g
Carbs
162g
