Caramel Pie

 

Sooo, I receive a phone call prior to Thanksgiving.  The guest requested that I make this pie for one of the desserts.  Yes,  it’s that good  🙂  hehe

Caramel Pie

  • Servings: one 9 X 13 pan or 2 pies
  • Print

Crust:

1 & 2/3 cups graham cracker crumbs
1/4 cup sugar  (instead of the sugar, you can use 3 tablespoons of powdered sugar)
1/4 cup AND 2 tablespoons butter, melted

Pie:

2 cups rough chopped pecans
1 stick butter NOT melted
*1 cup coconut….optional.
8 oz. cream cheese, softened
14 oz. can of condensed milk
16 oz. cool whip
1 jar caramel ice cream topping
**9 x 13 freezable pan   OR  2 pie plates  (can use an aluminum disposable pan)

HOW TO

Crust: combine cracker crumbs, sugar and the melted butter.
press into the pan and bake at 350° for 7-10 minutes. cool completely

Pie: In a skillet, lightly brown the pecans with the 1 stick of butter. Drain & set aside to cool.
With an electric mixer, blend the cream cheese, condensed milk and cool whip Top each pie with the pecan Drizzle the caramel topping over the top. Cover with the pecans. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen. Top with extra cool whip if desired.

*You can add 1 cup of coconut when frying the pecans….if you and your guests like that flavor/texture in a pie.( i do not use the coconut.)

** you can use two freezable pie plates and make two seperate pies.

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