Coconut Pie
Source of Recipe
Shirley
Recipe Introduction
This is a wonderful pie to serve with a sit-down meal or for a cookout.
List of Ingredients
1/4 Cup Butter
7 Ounces Flaked Coconut
1/2 Cup Chopped Pecans
8 Ounces Cream Cheese, Softened
14 Ounces Sweetened Condensed Milk
16 Ounces Frozen Whipped Topping, Thawed
2 Baked 9-Inch Pastry Shells
12 Ounces Caramel Ice-Cream Topping
Recipe
Melt butter in a large skillet. Add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set the mixture aside. Combine cream cheese and sweetened condensed milk, beat until smooth. Fold in whipped topping. Layer one-fourth of cream cheese mixture in each pastry shell. Drizzle one-fourth of caramel topping on each pie. Sprinkle one-fourth of coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature 5 minutes before slicing. Yields two 9-inch pies. Enjoy!!
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