"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coconut Caramel Pecan Pie Recipe

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This recipe for Coconut Caramel Pecan Pie, by , is from Food & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trina Roe
Added: Monday, May 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 oz Cream Cheese
8 oz Cool Whip
1 can Sweetened Condensed Milk
2 Grahm Cracker Crusts
1 jar Caramel Ice Cream Topping
Pecans
Coconut


Directions:
Directions:
Combine softened cream cheese and sweetened condensed milk in large bowl. Fold in Cool Whip. Spread 1/4 of the mixture into each pie crust. Sprikle with coconut and pecans. Drizzel 1/4 of the caramel over each pie. Repeat these layers. Refrigerate. Freeze.


Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This pie is absolutely devine!

 

 

 

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