"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Carmel Coconut Pie, by Diana Gunter, is from The Baptist Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 cup butter or margarine 1/2 cup chopped pecans 1 - 7 oz. package flaked coconut 1 can Eagle Brand milk 1 - 8 oz. cream cheese 1 - 16 oz. cool whip 1 - 12 oz. carmel ice cream topping 2 baked 9 inch deep dish pie shells
Melt butter in large skillet. Add coconut and pecans. Cook until lightly brown -- stir frequently then set aside.
Combine cream cheese, Eagle Brand milk, beat until smooth. Fold in whipped topping. Pour 1/4 filling in each pie shell. Sprinkle 1/4 coconut mixture on top, pour carmel topping on coconut layer. Repeat layers ending with carmel. Cover and freeze. Let stand 5 minutes at room temperature before serving.
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