Caramel-Coconut Pie

1. 1

   Melt butter in a large skillet. Add coconut and 1/2 cup pecans; cook until golden, stirring frequently. Set mixture aside and let cool slightly.

2. 2

   Combine cream cheese and sweetened condensed milk; beat at medium speed of an electric mixer until smooth. Fold in whipped topping.

3. 3

   Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly over each pie.

4. 4

   Repeat layers with remaining cream cheese mixture, caramel topping, and coconut mixture. Cover and freeze pies at least 8 hours.

5. 5

   Let frozen pies stand at room temperature 5 minutes before slicing. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.