Caramel Coconut Cream Pie – A Dreamy, No-Bake Dessert!
👨🍳 How to Make Caramel Coconut Cream Pie
1️⃣ Toast the Coconut & Pecans
- In a skillet over medium heat, melt butter.
- Add flaked coconut and chopped pecans.
- Stir frequently until golden brown and fragrant, then set aside.
2️⃣ Make the Creamy Filling
- In a large bowl, beat cream cheese and sweetened condensed milk together until smooth.
- Gently fold in whipped topping until fluffy and well combined.
3️⃣ Assemble the Pie
- Spread ¼ of the cream cheese mixture into each pie shell.
- Drizzle with ¼ of the caramel topping and sprinkle with ¼ of the toasted coconut & pecan mixture.
- Repeat another layer of filling, caramel, and coconut-pecan mixture.
4️⃣ Freeze & Serve
- Cover with plastic wrap and freeze for at least 2-3 hours (or overnight for the best texture).
- Let sit at room temperature for 5 minutes before slicing.
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