Coconut Caramel Drizzle Pie

If you love coconut and caramel this pie is for you. I was not sure if anyone would even like it and it was served at a recent family gathering and was a hit!!

Makes 1 - 9 inch pie

1 (9 inch) prepared graham cracker crust
Topping:
2 tablespoons butter
1  cup  shredded coconut
3/4 cup chopped pecans
Filling: 1 cup sweetened condensed milk
1 (125 gram) package cream cheese, softened
1 (2 cups) container frozen whipped topping, thawed
3/4 cup caramel ice cream topping
¾ cup chocolate ice cream topping


Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.

In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/3 of cream cheese mixture into graham cracker crust. Drizzle each layer with ⅓ of caramel & chocolate topping. Repeat layers with remaining cream cheese mixture and caramel. Top pie with coconut and pecan mixture. Freeze overnight.
Link to Recipe: Coconut Caramel Drizzle Pie

1 (9 inch) prepared graham cracker crust

Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat.

Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.

In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. 

Spoon 1/3 of cream cheese mixture into graham cracker crust. Drizzle each with ⅓ of caramel & chocolate topping

Spoon 1/3 of cream cheese mixture into graham cracker crust. Drizzle each with ⅓ of caramel & chocolate topping

Top pie with coconut and pecan mixture