In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
Pies may be served chilled or frozen.
Info | Coconut Pie Recipes
prep:
30 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
16
Yield:
2 - 9 inch pies
