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 cool slightly. Combine cream cheese and condensed milk and beat at medium speed until smooth. Fold in topping. Layer 1/4 cream cheese mixture in each pastry shell. Drizzle 1/4 caramel over each pie. Repeat layers with remaining cream cheese mixture, caramel topping, and coconut mixture. Cover and freeze pies for at least 8 hours. Let frozen pies stand at room temperature for 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.

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