"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Creamy Coconut Caramel Pie Recipe

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This recipe for Creamy Coconut Caramel Pie, by , is from The Martin and Tombs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
dawn tombs
Added: Friday, April 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 9 inch deep dish pie shells, unbaked
1 8 oz. pkg. cream cheese, softened
1 14 oz. can sweetened condensed milk
1 16 oz. container whipped topping
1/4 cup (1/2 stick) butter
1 7 oz. can sweetened coconut
1 cup chopped pecans
1 12 oz. jar caramel ice cream topping

Directions:
Directions:
Bake pie shells according to the package directions. In a large bowl beat cream cheese and condensed milk with handheld mixer, till smooth. Fold in whipped topping. Meanwhile melt butter in a skillet, add coconut and pecans, toast till golden brown. Stir constantly. Heat caramel topping in microwave till pouring consistency. In cool pie shell layer in order:cream cheese mixture, pecan coconut mixture, then caramel topping. Put in refrigerator for 1 hour or till completely cooled.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hour prep time 1 hour cooldown time
Personal Notes:
Personal Notes:
This pie is to die for!

 

 

 

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