Coconut Cream Cheese Pie

Print This Recipe Print This Recipe Coconut Cream Cheese Pie

This pie is really easy to put together and tastes incredible.  Since it makes 2 pies it is great to make for those family gatherings  or parties.  Try switching the regular pie crusts with a graham cracker crust.  It’s delicious either way.

2-9 inch baked pie shells or

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
6 Tablespoons unsalted butter
1/4 cup sugar

Combine all ingredients thoroughly and press into pie dish. Bake for 10 minutes at 350 degrees. Place on wire rack to cool completely.

6 Tablespoons butter
1 cup chopped pecans
1 7 oz pack or can of coconut
1 jar (12 oz) caramel sundae topping

Melt butter in a large skillet over medium to medium low heat.   Add coconut and pecans and brown.  Set aside to cool.

Pie Filling:
1 8 oz bar of cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1 16 oz tub of whipped topping

In a mixer blend together cream cheese, sweetened condensed milk, and lemon juice.  When thoroughly combined, fold in whipped topping and pour into pie shells.  Top with cooled coconut pecan mixture and then drizzle with caramel sauce.  This pie must be refrigerated.

~Patsy Givens

* This recipe makes 2 pies or you can use the graham cracker crust recipe and press it into a 13×9 inch baking dish to make one large pie.

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