Coconut Cream Pie

8 ingredients
6 steps

Ingredients

  • 2 deep dish pie crusts
  • 1 can Eagle Brand milk
  • 7 oz. coconut
  • 2 oz. margarine, melted
  • 1 (16 oz.) can caramel pecan icing (may substitute with coconut pecan icing)
  • 8 oz. cream cheese
  • 12 oz. Cool Whip
  • 1/2 c. chopped pecans

Directions

  1. 1
    Cook pie crusts as indicated and cool.
  2. 2
    Mix together coconut, margarine and pecans.
  3. 3
    Brown in oven, then cool.
  4. 4
    Beat together cream cheese, Eagle Brand milk, icing and Cool Whip.
  5. 5
    Layer in pie crust and top with cooled coconut and pecan mixture.
  6. 6
    Freeze until 1 hour before serving.

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