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Coconut, pecan, caramel pie

Coconut, Pecan, Caramel Ice Box Pie
(Get a sugarfree version of this pie here.)

Delicious, rich pie that freezes well.


  • 2 pie shells, 9" - baked pastry or vanilla crumb

  • 1/4 cup real butter

  • 1 package of flaked coconut (8 oz.)

  • 1/2 cup chopped pecans

  • 1 package cream cheese (8 oz) - softened

  • 1 can sweetened condensed milk (14 oz.)

  • 1 container Cool Whip (12 oz., thawed)

  • 1 jar caramel ice cream topping (12 oz.)

  1. In a no stick skillet over medium heat, melt the butter. Add pecans and coconut. Mix well and continue to cook until coconut is very lightly browned. Remove from heat to cool.

  2. In large mixing bowl, use mixer to beat cream cheese until fluffy.
    Add in condensed milk and mix on low until smooth.
    With spoon fold in thawed Cool Whip.

  3. Spread 1/4 of the cream cheese mixture into each pie shell.

  4. Sprinkle 1/4 of the coconut mixture over each pie.

  5. Drizzle 1/4 of the caramel topping over each pie.

  6. Repeat the layering process - ending with drizzling caramel over the top.

  7. Chill

Pies can be served chilled or frozen to enjoy later.

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