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Coconut Caramel Cream Pie

5 from 25 votes
Prep Time 30 minutes
Total Time 3 hours 30 minutes
Servings 8 servings

Ingredients
  

  • 1/2 stick butter
  • 1/2 cup pecans chopped
  • 7 oz coconut flakes
  • 8 oz cream cheese softened
  • 1 (14oz) can eagle brand milk
  • 16 oz Cool Whip thawed
  • 1 jar caramel ice cream topping syrup (for drizzling over the layers)
  • 2 (9 inch) pie shells (bake first according to package)

Instructions
 

  • In a skillet, melt butter and add coconut and pecans.
  • Stir constantly and cook until golden brown. Set aside to cool.
  • In a bowl, mix together cream cheese and eagle brand milk until smooth.
  • Fold cool whip in lightly and mix until well blended.
  • In each baked pie shell, pour 1/2 of the cream cheese mixture and drizzle caramel topping on top.
  • Sprinkle with 1/4 of the coconut/pecan mixture.
  • Repeat layers using all ingredients. I only repeat twice, but you can try to do it three times.
  • Cover with foil and place in freezer until hard. (I don't put the foil on until its frozen otherwise it sticks to your foil)
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