Toasted Coconut, Pecan, and Caramel Pie

Ingredients

• 0.3 cup butter 
• 12 ounce caramel ice cream topping 
• 8 ounce coconut or flaked
• 8 ounce cream cheese softened
• 0.5 cup pecans chopped
• 18 inch pie shells 
• 14 ounce condensed milk sweetened canned
• 12 ounce non-dairy whipped topping frozen thawed

Equipment

• frying pan
• mixing bowl

Directions

1. In a medium skillet, melt butter or margarine over medium heat.
2. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
3. In a large mixing bowl, beat cream cheese until fluffy.
4. Add condensed milk and mix until smooth. Fold in whipped topping.
5. Spread 1/4 of cream cheese mixture into each pastry shell.
6. Sprinkle 1/4 of coconut mixture over each pie.
7. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
8. Pies may be served chilled or frozen.