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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 12 |
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This is a fabulous chocolatey / caramel / cream cheesy pie from local bed and breakfast, Whitestone Inn, as presented on local news program. Needs to chill 4-8 hours, then sit on counter for 15 min. before serving. Ingredients:
2 9 deep dish pie shells, baked |
1 stick butter or margarine |
1 cup pecans, chopped |
2 cups coconut, grated |
8 oz. cream cheese, softened |
14 oz. sweetened condensed milk |
16 oz. whipping cream, whipped |
6 oz. caramel topping |
6 oz. chocolate syrup |
Directions:
1. Melt butter in skillet and saute coconut & pecans until lightly browned.
2. Cool.
3. In mixing bowl, beat cream cheese and milk until smooth; continue beating as you add whipped cream.
4. Pour 1/4 of cream cheese filling into each pie shell.
5. Top with 1/4 of coconut/pecan mixture.
6. Drizzle well with caramel syrup.
7. Repeat layers.
8. Wrap pie in foil and place in freezer for at least 4 to 8 hours.
9. To serve:
10. Remove pies from freezer about 15 minutes before serving.
11. Cut each pie into 8 wedges.
12. Drizzle chocolate syrup over pie.
13. Add additional caramel syrup if desired.
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