Creamy Coconut Pecan Pie
1/4 cup butter
1 cup chopped pecans
7 ounces angel flake coconut
1 can sweetened condensed milk
8 ounces cream cheese, softened
1 (12 ounce) container whipped topping
1 (12 ounce) jar caramel ice cream topping
2 graham cracker or chocolate pie crusts (or 1 of each)
Melt butter in a heavy skillet and cook pecans and coconut until
lightly browned. Cool completely.
Meanwhile, beat the sweetened condensed milk and cream cheese until
smoothly blended. Fold in the whipped topping. Spread 1/4 of the creamy mixture
evenly in the bottom of each pie crust. Add a layer of 1/4 of the pecan/coconut
mixture to each pie and drizzle each evenly with 3 ounces of the caramel
topping. Repeat the layers once more. Cover and freeze until firm.
NOTE: If desired, make additional pecan-coconut mixture.
Serve the pie topped with additional whipped topping and a sprinkle
of the pecan-coconut mixture.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
