Coconut Caramel Pie



  • 2 9-inch deep-dish pie crust, baked and cooled

Layer 1:

  • 1 (8 oz.) package cream cheese
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (16 oz.) carton nondairy whipped topping

Layer 2:

  • 1 (14 oz.) jar butterscotch-caramel-fudge topping (or plain caramel topping)

Layer 3:

  • 1/4 cup Cass-Clay butter
  • 3/4 to 1 cup chopped pecans
  • 1 (8 oz.) package flaked coconut
  1. Bake pie crusts, cool.
  2. In a large frying pan or electric fry pan, melt butter; add pecans and coconut. Stir constantly over low heat until golden color (do not let it burn; it gets golden very quickly). Set aside to cool. This will be used later as Layer 3.
  3. Layer 1: Place cream cheese and sweetened condensed milk in a large mixer bowl; mix with electric mixer until fluffy. Fold in whipped topping, blending well.
  4. Method: Put 1/4 of cream cheese-milk-whipped topping (Layer 1) mixture in each pie shell. Drizzle caramel (Layer 2) over top
  5. Top with pecan-coconut (Layer 3) mixture.
  6. Repeat one more time in this order, ending with pecans and coconut.
  7. Cover with tinfoil or plastic wrap; place in freezer until serving time.
  8. When ready to serve, let stand 5 minutes before serving. Put rest back in freezer. Will keep for months.

** Clara Forde, Tolna (Sheyenne Valley Electric Co-op)

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