Wednesday, November 22, 2006

I just made 3 pies for tomorrow and I'm taking a little break. I made a chocolate pie and 2 caramel crunch pies. The Caramel Crunch Pie was something Robin always made each year and everyone loved it. It's sinfully delicious. Two of my friends have gotten the recipe from me this year and are making it for the Thanksgiving holiday so I thought it might be something you'd be interested in, too. It's easy and foolproof and I also left the calories out. Okay, I didn't really.

I also have an url for it--

CARAMEL CRUNCH PIE - (local 1st Place recipe I saw in the paper)
--makes TWO pies--

2 graham cracker crusts
1 cup butter (I use about 3/4 cup margarine)
1/2 cup chopped pecans
1 (7 oz) pkg flake coconut
1 (8 oz) pkg cream cheese
1 (14oz) can sweetened condensed milk
1 (16 oz) cool whip
1 (12 oz) jar caramel ice cream sauce

1) Melt butter in skillet; add pecans and coconut and cook until golden brown. Set aside.

2) In a large bowl, beat cream cheese and sweetened condensed milk until smooth; then fold in the cool whip.

3) Layer 1/4 of cream cheese mixture in one graham cracker crust; layer 1/4 of the mixture in the 2nd pie crust; drizzel caramel sauce over the cream cheese mixture, drizzle sauce on 2nd pie; then top with the coconut-pecan mixture on both pies. Repeat.

You end up with the coconut-pecan mixture on the top of each pie and a nice, tall pie. You could add pecan halves or shaved chocolate topping or a dollop of cool whip and a cherry, if you like.

4) Freeze until firm (about an hour). Remove from the freezer about five minutes before serving.


1 comment:

Shirl said...

sounds wonderful!!! . . . now about those calories *smile*