Caramel Crunch Pie
  • Servings: 2 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.
  2. Set aside.
  3. In a large bowl, beat cream cheese and sweetened condensed milk until smooth; then fold in the cool whip.
  4. 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.
  5. Repeat.
  6. You end up with the coconut-pecan mixture on the top of each pie and a nice, tall pie.
  7. You could add pecan halves or shaved chocolate topping or a dollop of cool whip and a cherry, if you like.
  8. Freeze until firm (about an hour).
  9. Remove from the freezer about five minutes before serving.
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