My grandmother “Granny” recently gave me a recipe for a favorite pie of her’s. It was perfect because I needed two deserts for different occasions and this recipe make 2 pies. I might not have ever eaten it before, but seriously how could a pie with cream cheese, caramel and coconut be bad. This did not disappoint! Boy oh boy, was this good and easy!!!! The perfect type of pie for a potluck or backyard barbecue and it makes 2 so you can freeze one for later. Thanks Granny!
Ingridents: 1/4 cup butter, 7 oz pkg Coconut, 1/2 cup chopped pecans, 8oz cream cheese, softened, 12 oz sweetened condensed milk, 16 oz cool whip, 2 9′ pastry shells, 12 oz caramel ice cream topping
Melt butter into a skillet and add chopped coconut
cook until slightly browned
Then mix the cream cheese and sweetened condensed milk
Then gently fold in the cool whip
I used frozen pie shells and prebaked them for 10-12 minutes and cooled first.
Take 1/4 of the cream cheese mixture and spread into the bottom of each cooled pie shell
Then drizzle on some of the caramel
and then sprinkle with the coconut pecans
Repeat the layers and freeze
Remove from the freezer about an hour before serving. Enjoy!
Caramel Coconut Pie
1/4 cup butter
7 oz pkg Coconut
1/2 cup chopped pecans
8oz cream cheese, softened
12 oz sweetened condensed milk
16 oz cool whip
2 9′ pastry shells
12 oz caramel ice cream topping
Melt butter in skillet, add coconut and chopped pecans. Cook until golden. Set aside to cool. Combine cream cheese, sweetened condensed milk and beat until smooth. Fold in cool whip.
Layer 1/4 of the cream cheese mixture in each pie shell, then drizzle caramel topping over pie, then sprinkle 1/4 coconut mixture over pie, repeat until it’s all gone.
Freeze and then thaw 1 hour before serving.