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Coconut Caramel Pie


This is one of the best pies you'll ever eat!


1/4 cup butter

7 ounce coconut

cup chopped pecans

8 ounces cream cheese, softened

1 can condensed milk

16 ounces Cool Whip

2 baked 9" deep dish pie shells

12 ounce caramel

Melt butter in saucepan. Add coconut and pecans.

Stirring frequently until brown. Set aside.

Mix cream cheese and milk, beat until smooth.

Fold in Cool Whip. Layer 1/4 cream cheese mix in pie crusts and drizzle with caramel topping.

Sprinkle on 1/4 of the coconut mix. Repeat layers.

Refrigerate overnight before slicing.