If you are looking for the perfect cool treat this spring, look no further than this caramel pie. There is a lot to love about this pie. For starters, this recipe makes 2 pies. That is definitely a win in my book. My grandmother (my mom’s mom) was a phenominal cook. Fried chicken, fried cornbread, home made cream corn and chocolate cake were a few of her winners. Well pretty much anything she made was a winner.
This caramel pie is certainly that. The two creamy layers sandwich a caramel, toasted coconut pecan filling that is the perfect combo of nutty and sweet. You know how most kids go through that phase that they hate nuts in anything. I went through that as a kid so it was not till years later I discovered what had been missing out on with this dessert. Since then I take any leftovers home with me when my mom makes this pie! Mother’s Day s around the corner and I cannot recommend this pie enough!
I hope you all have a great weekend!
Caramel Pie
1/4 Cup Margarine
1 – 7 oz. bag of coconut
1 cup of pecans
1 – 8 oz. block of cream cheese
1 – 14 oz. can of Eagle Brand condensed milk
1 – 16 oz. carton of cool whip
1 – 12 oz. jar of caramel ice cream topping
2 pie shells
Melt margarine in a large skillet. Add the pecans and coconut and cook till golden brown. Set aside. Combine cream cheese and eagle brand milk in to a mixing bowl and beat until smooth., then add the cool whip. Layer 1/4 of the mixture into each pie shell. Drizzle 1/4 of the caramel topping onto each pie. Sprinkle 1/4 of the coconut mixture on each. Repeat the layers. Freeze till firm and let stand at room temperature 5 minutes before cutting. Enjoy!
