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"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-Carmel Pie Recipe

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This recipe for Coconut-Carmel Pie is from Annelle's Cookbook , 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 pastry shells

¼ c. butter

7 oz. package flaked coconut

½ c. chopped pecans

8 oz. cream cheese

14 oz. can condensed milk

16 oz whipped topping

12 oz. jar caramel ice cream topping
Directions:
Directions:
Bake pie shells according to directions.

Melt butter, add coconut and chopped pecans, cook until brown. Set aside.

Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipping topping.

Layer one-fourth of cream cheese mixture in each pastry shell. Drizzle a fourth of caramel topping on each pie. Sprinkle one-fourth of coconut mixture evenly over each pie. Repeat layers with remaining ingredients cover and freeze until firm.

Let frozen pie stand at room temperature 5 minutes before slicing.

 

 

 

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