"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Caramel Coconut Pies Recipe

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

Contributor:  
Contributor:  
Sherry Turner

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. of cream cheese
8 oz. of Eagle Brand milk
16 oz. of Cool Whip
1 jar of caramel ice cream topping
7 oz. bag of sweetened coconut
stick of butter
2 graham cracker crusts

Directions:
Directions:
Melt butter in a skillet.
Add coconut and brown.
Set aside and cool.
Cream together cream cheese and Eagle Brand milk. Fold in Cool Whip.
Fill each pie crust halfway with cream cheese mixture.
Sprinkle coconut and drizzle caramel over it.
Finish filling the pie crusts with the cream cheese mixture.
Sprinkle coconut and drizzle coconut over the top.
Cover and freeze pies for 8 to 10 hours.
Let stand for 5 to 10 minutes before serving.

 

 

 

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