Toasted Coconut Pecan Chocolate And Caramel Pie Recipes

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.

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 pie crust. 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.
• Chill.
• Pies is best served chilled.

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.

Steps:

• Preheat oven to 350F.
• Put 2 cups of the pecans into a food processor or blender and process until finely ground.
• Mix pecans with granulated sugar and melted butter and press into a 9-inch pie pan.
• Bake 12 minutes or until lightly browned (if this puffs up during cooking, just lightly pressed down with a spoon).
• Microwave caramels and 1/3 of the whipping cream on high 3 minutes or until the caramels are melted, stirring often.
• Pour into crust.
• Lightly chop the remaining pecans and sprinkle over the caramel mixture.
• Put the rest of the whipping cream, chocolates, powdered sugar and vanilla in a sauce pan.
• Cook over low heat stirring often until the chocolate is melted.
• Pour the chocolate mixture over the pie and spread to cover.
• Refrigerate at least 2 hours.
• Enjoy!

Steps:

• In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside., In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture. , Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.