Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Foster      

Recipe Categories:

    Coconut Caramel Pie

    Source of Recipe


    List of Ingredients

    • 2 baked pie crusts
    • 1/4 c. butter or margarine
    • 1-1/3 c. flaked coconut
    • 1/2 c. chopped pecans
    • 1 (8 oz.) pkg. cream cheese, softened
    • 1 (14 oz.) can sweetened condensed milk
    • 1 (16 oz.) carton frozen whipped topping, thawed
    • 1 (12 oz.) jar caramel ice cream topping


    1. In a large skillet, melt butter; stir in coconut and pecans. Cook and stir over medium heat until coconut is golden, about 6 to 8 minutes. Cool.
    2. In a large mixing bowl, beat cream cheese with an electric mixer until smooth; gradually beat in sweetened condensed milk on low speed. Fold in whipped topping.
    3. Spoon about 1/4 of mixture into each pie shell. Drizzle each with 1/4 caramel topping and sprinkle with 1/4 of the coconut mixture. Repeat layers.
    4. Cover and freeze until firm. Let stand at room temperature for 5 minutes before serving. Can be frozen for up to 2 weeks.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |