"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Two Caramel Pies Recipe

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This recipe for Two Caramel Pies, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Tetrick
Added: Friday, May 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 graham cracker pie crusts
1 large cool whip
2 large cream cheeses
1 can eagle brand milk
1 squeeze bottle of caramel syrup
1 squeeze bottle of chocolate syrup
1 cup coconut
1/2 stick of butter
1/2 cup of chopped pecans

Directions:
Directions:
Mix together 1 cup coconut, 1/2 stick of butter, and 1/2 cup of pecan pieces, Brown this mixture and set aside. Be careful not to burn it. Use low heat.

Soften the cream cheese and mix it with the cool whip and Eagle brand milk.

Alternate layering the cool whip mixture and the coconut mixture into the pie shells. After the first two layers squeeze the syrups over the layers. Finish the pies with the coconut mixture and the syrups. Not all the bottles of syrup will be needed.

Chill pies before serving. They also may be frozen.

Personal Notes:
Personal Notes:
These are very rich. Small pieces are best to serve.

 

 

 

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