Coconut Caramel Pecan Pie
Source of Recipe
BBR
Recipe Introduction
Posted by: starshineeliz
List of Ingredients
2 tbsp butter
1 (3 1/2-oz) can flaked coconut
1/4 cup chopped pecans
1 cup (8oz) whipping cream (I used 12 ounces the last time to get a taller, fluffier pie)
4 oz cream cheese (softened)
1/2 cup sweetened condensed milk
1/4 cup confectioner's sugar
1/2 tsp vanilla (I used 1 tsp)
1/2 cup caramel ice cream topping plus 1/4 cup for drizzling on top
1 8 or 9 inch pastry pie shell, blind baked.
Recipe
Melt butter in 10-inch skillet over medium heat; add coconut and pecans. Saute until golden brown, stirring frequently. Watch carefully as it will burn easily. 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 in fine swirls and sprinkle half of the pecan-coconut mixture over topping. Repeat process. Drizzle 1/4 cup caramel topping on top of pecan/coconut mixture, again in fine swirls. Freeze until firm. firm. Let pie stand 5 minutes at room temperature before serving.
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