Best Haystack Pie Toasted Coconut Pecan And Caramel Pie Recipes

TOASTED COCONUT, PECAN, AND CARAMEL PIE

Steps:

• 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.

PECAN COCONUT PIE

Steps:

• In a large bowl, beat eggs. Beat in the sugar, corn syrup, butter, vanilla and salt. Stir in pecans and coconut. Pour into pastry shell. , Make a domed cover with foil. Bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack.

TOASTED COCONUT, PECAN. CHOCOLATE, AND CARAMEL PIE

Steps:

• 1. Broil coconut and chopped pecans on a baking sheet until lightly toasted and browned. Remove from oven and cool.
• 2. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
• 3. Allow the ganache to cool slightly before pouring into pie crust. Start at the center of the crust and work outward.
• 4. 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.
• 5. Pies may be served chilled or frozen.

CARAMEL COCONUT PIE

Steps:

• Melt butter in large skillet.
• Add coconut and 1/2 cup pecans.
• Cook until golden, stirring frequently.
• Set aside and let cool slightly.
• Combine cream cheese and sweetened condensed milk.
• Beat with electric mixer at medium speed until smooth.
• Fold in whipped topping.
• Layer 1/4 cream cheese mixture in each pie shell.
• Drizzle 1/4 caramel topping over each pie.
• Sprinkle 1/3 coconut mixture evenly 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.
• Garnish as desired.

COCONUT PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
• Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
• Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.