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Caramel Crunch Pie

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Member since 2007

Serves 2 pies | Prep Time | Cook Time


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

Melt butter in skillet; add pecans and coconut and cook until golden brown.

Set aside.

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

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.


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.

Freeze until firm (about an hour).

Remove from the freezer about five minutes before serving.

Pairs Well With


CARAMEL CRUNCH PIE - (local 1st Place recipe in Johnson City Press 20+ years ago) This has been a family favorite for ages and the recipe that everyone asks for. VERY rich tasting

Sounds absolutely decadent, and delicious!

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