Ashley Mac's Coconut Caramel Pie

Ashley Mac's Coconut Caramel Pie

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup butter

  • 1

    (8 ounce) package flaked coconut

  • 1

    cup chopped pecan halves

  • 8

    ounces cream cheese

  • 1

    (14 ounce) can sweetened condensed milk

  • 16

    ounces frozen whipped topping, thawed

  • 2

    deep dish (9-inch) pie shells, baked

  • 1

    (12 ounce) jar caramel topping


1.Melt butter in a large skillet. Add coconut and pecans. Cook until brown and set aside. 2.Combine cream cheese and sweetened condensed milk in a mixing bowl. Beat with mixer until smooth. 3.Fold in whipped topping. 4.Layer 1/4 cream cheese mixture in each pie shell. 5.Drizzle 1/4 jar of caramel topping on top of cream cheese mixture in each pies. 6.Sprinkle half coconut mixture on top. 7.Repeat the layer, beginning with the cream-cheese mixture. 8.Freeze. Serve frozen.


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