Coconut Caramel Cream Pie
Source of Recipe
BBR
Recipe Introduction
Posted by: Cubbybear
List of Ingredients
2 tbsp butter
1 (3 1/2-oz) can flaked coconut
1/4 cup chopped pecans
1 cup (8oz) whipping cream
4 oz cream cheese (softened)
1/2 cup sweetened condensed milk
1/4 cup confectioner's sugar
1/2 tsp vanilla
1/2 cup caramel ice cream topping
1 (8 in) vanilla wafer crumb crust
Recipe
Melt butter in 10-inch skillet over medium heat; add coconut and pecans. Saute until golden brown, stirring frequently. Set aside to cool. Whip cream until stiff peaks form in a 2-quart mixing bowl; set aside. Beat softened cream cheese, condensed milk, confectioner's sugar and vanilla in a 1-quart mixing bowl until smooth. Fold into whipped cream. Spread half of cream cheese mixture in pie crust. Drizzle on half of the caramel ice cream topping and sprinkle half of the pecan-coconut mixture over topping. Repeat process. Freeze until firm. Let pie stand 5 minutes at room temperature before serving.
Now, my notes about it:
The pie at the banquet (that I was trying to duplicate) used a pastry crust instead of the vanilla wafer one, and I think it goes really well with this pie, so I blind baked one and then added the filling. Graham Crusts are ok, but a little two sweet since the pie is sweet, sweet anyway, so I like the pastry much better.
When toasting the pecans and coconut, be sure and do it on the stove in the butter, as it tastes so much richer than if you try to do it in the microwave or oven. Just watch it carefully because it burns easily. Don't use more pecans and coconut than called for...it's good, but it overwhelms the creamy filling, and you want to be able to taste that too.
Real whipped cream is much better than Cool Whip...I tried both. Use a glass bowl and chill it and the beaters well before whipping the cream to get the stiffer peaks..it makes a difference in the consistency of the filling. I also used more than the cup, about a cup and a half.
When drizzling the caramel, you want very fine, thin swirls rather than globs of it..the flavor is more subtle that way...I put mine in a squirt bottle thing with a very small opening and that worked well...just drizzle all over in swirls. And don't use more caramel than called for..same thing as the pecans and coconut, it'll overwhelm the creamy filling.
And finally, do let it freeze for several hours and then, before cutting, let it sit out for about 5 to 10 minutes...
This pie is delicious...Honestly. Please try it next time you want a coconut pie...betcha you won't want another one either!!!
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