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Creamy Coconut Caramel Pie Recipe

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This recipe for Creamy Coconut Caramel Pie is from The Martin and Tombs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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