Recipe of the Month
December 2006
Coconut - Carmel Pie
Ingredients:
2 baked deep dish pie shells
1/4 cup butter or margarine
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1 8oz. pkg creamed cheese
1 14oz. can sweetened condensed milk
1 16oz. carton frozen whipped topping, thawed
1 12oz. jar canned ice cream topping
Directions:
Prepare pie shells according to package directions, COOL. In a large skillet, melt butter or margarine; stir in coconut and pecans. Cook and stir over medium heat until coconut is a golden brown, about 6 to 8 minutes. COOL. In a large mixing bowl, beat cream cheese until smooth; gradually beat in sweetened condensed milk on low speed. Fold in whipped topping. Spoon about one-fourth of the mixture into each baked pie shell. Drizzle each with one-fourth carmel topping and sprinkle with one-fourth of the coconut mixture. Repeat layers, ending with the coconut mixture. Cover and freeze 5 hours or until firm. Serve, or freeze covered, for up to 2 weeks. Let stand at room temperature for 5 minutes before serving.
Makes 2 pies
This makes an excellent "Make Ahead" holiday dessert. Serve one now; save the other for another time!
Chef - Ann Pluchinsky
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