Caramel Coconut Pie
2 deep dish pie crusts baked according to package directions and cooled
1/2 cup butter
1 (7 ounce) package flaked coconut
1/2 cup pecans, chopped
Melt butter in a heavy skillet, add coconut and pecans. Toast until light golden brown, stirring frequently. Set aside to cool.
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) carton whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
Optional: Additional whole or chopped pecans for garnish
Combine cream cheese and condensed milk with mixer until smooth. Fold in whipped topping. Fill pie shells in layers beginning with cream cheese mixture, then toasted coconut mixture, then caramel topping, then finish with cream cheese mixture on top. Top of pie may be garnished with whole or chopped pecans. Freeze until ready to serve. Makes 2 pies.
Every time I make this pie now I think of the day my Aunt Dot surprised me at my office with one of these Caramel Coconut Pies for the birthday I tried to forget. A happy memory makes everything better.