Caramel Coconut Pecan Pie

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#15797

serves/makes:

ready in:
30-60 minutes

ingredients

1/2 cup margarine
1 package (7 ounce size) flaked coconut
1 cup chopped pecans
1 package (8 ounce size) cream cheese
1 can sweetened condensed milk
3 small graham cracker or shortbread pie crusts
1 jar (12 ounce size) caramel topping
1 container (16 ounce size) extra creamy cool whip

directions

Preheat your oven to 375 degrees F.

Place the margarine in a 9x13-baking pan and put it in the oven until the margarine melts. Add the flaked coconut and chopped pecans. Evenly distribute these across the bottom of the pan and toast lightly in the oven (about 10 to 15 minutes).

Remove from oven and allow to cool.

In a large bowl, beat cream cheese until smooth. Add condensed milk and beat until well combined. Divide this mixture in half. Set aside one half.

Divide the other half among the pie shells. Divide the pecan-coconut mixture in half. Set aside one half. Divide the other half among the three pie shells. Drizzle caramel topping on top of each layer of the pecan-coconut mixture. Repeat with the other half of the cream cheese mixture, pecan-coconut mixture and the remainder of the caramel topping.

Freeze, and keep frozen until about 30 minutes before serving time.