Thursday, July 25, 2013

Coconut Caramel Pie

**This recipe makes 2 pies

1/2 cup chopped pecans
1 cup flaked coconut
1/4 cup butter (optional)
1 (8 oz.) cream cheese softened
1 (14 oz.) can sweetened condensed milk
1  (16 oz.) frozen whipped topping
1 jar caramel ice cream topping
2 graham cracker pie crusts (preferably homemade)

 In a skillet lightly brown the pecans and coconut in the butter.
Or you can toast the pecans and coconut in the oven without using butter.
Set aside to cool. 

With an electric mixer blend the cream cheese, sweetened condensed milk and whipped topping. 

Layer 1/4 of coconut mixture evenly over each pie.  Repeat layer with remaining ingredients.  Cover and freeze until firm.  Let frozen pie stand at room temperature for 5 minutes before cutting.

I got this recipe from a wonderful friend, Barb Mitchell.  RIP Barb.  She made this along with other food one time after Blake's surgery and brought it to our home.  Miss her and think of her often.

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