"The belly rules the mind."--Spanish Proverb

Coconut Caramel Pie Recipe

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This recipe for Coconut Caramel Pie, by , is from Bart and Mary's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Hardman
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
8 oz cream cheese
7 oz can Baker premium shredded coconut in can
1 cup chopped pecans or some other nut
1 cup eagle brand milk (one can only)
16 oz carton cool white (lite) frozen
2 large pie shells (Graham Cracker Crust)

Directions:
Directions:
Melt butter in a large skillet. Add coconut and nuts. Cook until brown. Stir often. Set aside. Thaw cool whip slightly. Combine cream cheese and milk. Fold in cool whip. Layer into pie shells (a layer of cream cheese and the cool whip). Sprinkle 1/4 of coconut mixture. Drizzle 1/4 jar of caramel. (Buy in jar near chocolate syrup). Repeat process on top. Serve frozen. MIcrowave extra caramel topping one minute and drizzle on top of pie before serving.

 

 

 

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