Monday, August 31, 2009

Caramel Coconut Pecan Pie

Was reminded of this pie today when I read @SouthernLiving's tweet about favorite pies from the South. My friend, Debbie, created this recipe to mimic the version served at The Honeycomb Restaurant and Bakery in Arkadelphia. OHMYGOODNESS, it is yummy. I think I need to make one soon!

Caramel Coconut Pecan Pie

1/4 cup butter
7 oz flaked coconut
1 cup chopped pecans
8 oz cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
1 baked 9-inch pastry shell
12 oz caramel ice cream topping

Melt butter in non-stick skillet. Add coconut and pecans. Saute until toasted, stirring frequently. Set aside. Mix cream cheese, powdered sugar, and Cool Whip. Mix well. Layer 1/2 cream cheese mixture in pie shell. Drizzle half of the caramel sauce, and half of the pecan mixture over cream cheese layer. Repeat. Cover and freeze. Or refrigerate.

SO amazing!

No comments: