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Coconut-Carmel Pie Recipe

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This recipe for Coconut-Carmel Pie, by , is from Annelle's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 - 9 inch pastry shells

c. butter

7 oz. package flaked coconut

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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