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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Cass-Clay Creamery

Since 1935, Cass-Clay Creamery has been providing fresh and delicious dairy products to families in North Dakota and surrounding areas. We start with the freshest milk from local farms and manufacture a full line of premium ice cream, sour cream, cottage cheese and white and flavored milk. Our manufacturing facility is located in Fargo, North Dakota. 190 employees proudly work to make sure your family can enjoy wholesome and delicious Cass-Clay dairy products.
Cass-Clay Creamery
Cass-Clay Creamery
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Cass-Clay Creamery
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