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Caramel Coconut Cream Pie

Course Dessert


  • 1/4 c. butter or margarine
  • 7 oz. flaked coconut
  • 1/2 c. chopped pecans
  • 8 oz. cream cheese softened
  • 1 can Eagle Brand milk
  • 1- 12 oz. jar caramel topping
  • 2 9 baked deep-dish pie shells
  • 12 oz. Cool Whip


  • Melt margarine in a large skillet; add coconut and pecans. Cook, stirring constantly until golden brown. Set aside.
  • Combine cream cheese and Eagle brand milk; beat until smooth, fold in Cool Whip.
  • Layer 1/4 cream cheese mixture in each pie shell.
  • Drizzle 1/4 of caramel topping on each pie and spread with ΒΌ of coconut pecan mixture. Repeat layers; cover and freeze.
  • Remove from freezer 5 minutes before serving.