To make the caramel pie:
Preheat the oven to
nd sides of 9-inch pie plate to form crust.
Mix in a mixing bowl, blend cream cheese and milk; fold in the whipped topping.
Spread half into pie crust.
Drizzle with half of the caramel topping.
Combine coconut and pecans; sprinkle half over the caramel.
Repeat layers.
Chill or freeze until serving. This is a convenient recipe for serving a crowd.
The recipe can be doubled as well as made ahead of time and stored in the freezer.
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
ress into a 9-inch pie pan.
Bake 12 minutes
Melt butter in large skillet, then add coconut and pecans. Cook until brown.
Set aside and let cool.
Combine cream cheese and condensed milk.
Beat until well mixed, then fold in Cool Whip. Put 1/4 cream cheese mixture in each pie shell.
Sprinkle each with 1/4 ounce pecan/coconut mix.
Layer caramel topping.
Repeat layering until all is used.
Wrap and freeze until firm.
This recipe yields 3 (9-inch) pies.
Tastes better when pie is frozen.
Mix Cool Whip, softened cream cheese and Eagle Brand milk. Beat for 1 minute.
Pour in pie crusts.
Melt margarine and mix with coconut and almonds.
Place on cookie sheet and cook for 10 minutes at 350\u00b0.
Watch closely and stir often.
(I like mine toasty.)
Pour coconut, almond mixture over top of pies.
Pour caramel topping over the 3 pies.
Freeze.
Melt butter in a small pan on stovetop.
Add coconut and nuts. Cook until golden brown.
In a mixing bowl, combine cream cheese and Eagle Brand milk.
Beat until smooth. Fold in Cool Whip. Layer 1/4 of the cream cheese mixture.
Drizzle caramel mixture. Sprinkle melted coconut mixture and repeat.
(This recipe makes 2 pies.) Cover with foil and freeze.
Serve from freezer.
Caramel layer:
Cook sweetened condensed
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
Leave oven on from baking pie shells. Whisk together the 1-
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Cook and cool pie crusts.
Brown coconut in butter.
Mix cream cheese and Eagle Brand milk with mixer.
Layer browned coconut, pecans, caramel topping and cream cheese mixture.
Then repeat layers.
Cover with Cool Whip.
Drizzle with caramel topping. Freeze.
1. Brown pie shells according to directions, then cool. 2. Brown pecans and coconut with butter in skillet. 3. Mix cool whip, cream cheese and condensed milk with mixer. 4. Combine ingredients for each pie- first spoon in 1/4 of the cream cheese mixture into the bottom of the pie shell. Then pour enough caramel topping to cover, then add a layer of the coconut and pecans. Repeat. Each pie will have two layers of all the ingredients. Serve frozen. Makes 2 pies.
pple slices.
Place 1 pie crust in a 10-inch
Melt butter in a large skillet.
Add coconut and pecans; cook until golden brown, stirring frequently.
Set aside.
Combine cream cheese and sweetened condensed milk.
Beat until smooth. Fold in whipped topping.
Layer 1/4 of cream cheese mixture in each pastry shell.
Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture on each pie.
Repeat layers with remaining ingredients.
Cover and freeze until firm.
Let stand at room temperature 5 minutes before serving.
Melt butter in skillet; add coconut and chopped pecans.
Cook until golden brown, stirring frequently. Set aside and let cool. Combine cream cheese, condensed milk and beat until smooth. Fold in whipped topping. Layer 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 coconut mixture evenly over each pie. Repeat layers with remaining ingredients.
Cover and freeze. Let stand 3 to 4 minutes before slicing.
Bake pie crusts light and cool.
Mix together coconut, pecans and margarine; toast lightly, set aside and cool.
Mix Eagle Brand, Cool Whip and cream cheese together.
Pour 1/2 mix in each pie shell.
Sprinkle 1/2 coconut mixture next; then drizzle caramel on top.
Repeat, layering ingredients.
This pie may be wrapped and frozen.
Set out of freezer and thaw a few minutes before serving.
Preheat oven to 425 degrees F (220 degrees C). Line a pie plate with 1 pie crust (defrosted if frozen).
Combine apples, 1/2 cup sugar, caramels, flour, and cinnamon in a large bowl. Pile filling onto the bottom crust. Cover with the top crust. Poke small vent holes in the top of the pie. Sprinkle 2 tablespoons sugar on top. Place pie plate on a baking sheet.
Bake in the preheated oven until golden brown, about 1 hour. Place pie to a sheet of waxed paper.
Melt butter.
Add coconut and pecans.
Cook until golden brown, stirring often.
Combine cream cheese and milk.
Beat until smooth.
Fold in whipped topping.
Layer 1/4 cream cheese mixture in each baked pie shell.
Drizzle 1/4 caramel topping and coconut mixture.
Repeat layers with remaining ingredients.
Cover. Freeze until firm.
Let frozen pie stand 5 minutes before serving.