What luxurious flavors are the most decadent that you can dream? Do you feel indulgent when you enjoy cool, creamy desserts? How about sweet and rich caramel sauce? Is that your idea of scrumptious? What’s your opinion of luscious fudge, coconut and toasted pecans? If I told you that you could have them ALL in one glorious, celebration-worthy dessert would you pull out your pie plates and be ready to make your own? I definitely think you’ll be glad you did!
I, along with 39 other bloggers, am so excited to be selected to participate in Wayfair’s Pie Bake-off, this week! I could spend hours browsing through Wayfair.com‘s kitchen section and creating a wishlist of all the fabulous tools, bakeware and appliances that would be great to add to my kitchen equipment. I have to admit I’ve spent some time picking out favorite pie plates and pastry tools, the last few days.
The second-best thing (first is the delicious taste!) about Coconut Cream Turtle Pie is that it’s so incredibly easy to make. It needs to freeze for at least 6 hours, though, so you want to plan ahead. That’s actually a plus, for me, since I love make-ahead recipes when I’m planning a special meal for company. The fact that this recipe makes two pies and that they go together in minutes, is just icing on the cake! It definitely fits into the semi-homemade category, taking advantage of a few pre-made ingredients. Build all three layers of this yummy pie in graham cracker crusts, pop it into the freezer and move on to other party preparations. It doesn’t get easier than that!
- 7 oz bag unsweetened coconut
- 2½ cups chopped pecans
- ½ cup butter
- 2 (14 oz) jars Hershey's Hot Fudge
- 2 (14 oz) jars Hershey's Caramel Sauce
- 1 can sweetened condensed milk
- 1 (8 oz) block cream cheese
- 2 (8 oz) tubs Cool Whip
- 1 vanilla bean (or 1 teaspoon vanilla)
- 2 (9") graham cracker crusts
- Melt the butter in a heavy skillet, over medium heat.
- Add the coconut and pecans to the melted butter. (Stir constantly to prevent burning.) Continue to toast the coconut and pecans until the coconut is golden brown. Remove from heat and allow to cool while you prep the rest of the ingredients.
- Heat the hot fudge in the microwave until it is smooth and pourable. Set aside.
- Beat the cream cheese, seeds from vanilla bean (or vanilla) and condensed milk with an electric mixer until it is smooth and creamy.
- Gently, fold both tubs of Cool Whip into the cream cheese mixture. Don't over-stir. Mix it just until everything is incorporated. Set the mixture aside.
- You're going to build both pies at the same time. Each pie will have three repeating layers.
- Pour 1 cup hot fudge in the bottom of each pie crust and spread evenly across the bottom.
- Drizzle ½ cup of caramel sauce over the chocolate in each crust.
- Sprinkle ⅓ of the toasted coconut and pecan mixture over the caramel.
- Spread ½ of the cream cheese mixture over the pecans and coconut.
- Drizzle 1 cup of hot fudge over the the cream cheese mixture.
- Drizzle ½ cup caramel sauce over the chocolate.
- Sprinkle ⅓ of the toasted coconut and pecans over the caramel.
- For the final layer, add the remaining cream cheese mixture to each pie.
- Then, drizzle 1 cup of hot fudge over the the cream cheese mixture.
- Next, drizzle ½ cup caramel sauce over the chocolate.
- Sprinkle the remaining toasted coconut and pecans over the caramel.
- Freeze the pies for at least 6 hours or even overnight.
- To serve, thaw the pie about 15 minutes and then serve to your grateful guests.
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