CARAMEL COCONUT PIE

Caramel Coconut Pie image

Yield makes one 9-inch deep-dish pie or one 10-inchregular pie

Number Of Ingredients 8

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1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
3 tablespoons unsalted butter
1 1/3 cups sweetened flaked coconut
1/2 cup chopped pecans
4 ounces cream cheese, at room temperature
1/2 cup sweetened condensed milk
8 ounces whipped topping, thawed according to package directions
3/4 cup Caramel Sauce (page 27) or store-bought caramel topping

Steps:

Melt the butter in a heavy skillet over medium heat. Add the coconut and pecans and cook, stirring gently and frequently, until lightly browned.
Combine the cream cheese and milk and beat with an electric mixer on medium speed until smooth. Gently fold in the whipped topping, then pour half of the mixture into the crust. Warm the caramel in the microwave for 30 seconds and stir; this will make drizzling easier. Drizzle half of the caramel over the filling, and then sprinkle with about half of the coconut-pecan mixture. Repeat with another layer of filling, then caramel sauce, then coconut and pecans.
Cover the pie with plastic wrap and freeze for at least 8 hours. Let the pie stand at room temperature for 5 minutes before slicing.