Caramel Coconut Cream Pie

200 Years of Home Cooking

Who: West Eden United Methodist Church
Cost: $15 includes shipping
Details: soft-back, comb bound
Pages of Recipes: 199
Send checks to: West Eden UMC, c/o James Anderson, 2740 West Eden Rd., Cypress, IL 62923 or call 618-634-9508

Print Recipe
Caramel Coconut Cream Pie
Course Dessert
Servings
Course Dessert
Servings
Instructions
  1. Melt margarine in a large skillet; add coconut and pecans. Cook, stirring constantly until golden brown. Set aside.
  2. Combine cream cheese and Eagle brand milk; beat until smooth, fold in Cool Whip.
  3. Layer 1/4 cream cheese mixture in each pie shell.
  4. Drizzle 1/4 of caramel topping on each pie and spread with ¼ of coconut pecan mixture. Repeat layers; cover and freeze.
  5. Remove from freezer 5 minutes before serving.
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