Welcome, 2011!!

It’s a new year, and I’m committing to posting at LEAST twice a week, if not more.  But I’ll need your help!  If I haven’t posted in a few days…feel free to comment here or on facebook with a “Hey, you SAID you’d be posting more often!  Bring on the recipes, girl!”  It won’t hurt my feelings at all!

I just finished my second cookbook, which was printed and delivered to my doorstep just about two weeks before Christmas!  So, to kick off 2011, I will share a recipe with you that is in the new cookbook.  (And, if you’re interested in getting your own copy of the newest cookbook, please just leave me a comment!  They are $15 each!)

Introducing…Coconut Caramel Pie!!!  This pie is super delicious, but so easy to prepare! 

You’ll need:

2 refrigerator pie crusts (or your favorite crust recipe) OR 2 graham cracker crusts

8 oz. cream cheese, softened

1 can sweetened condensed milk

16 oz. cool whip, thawed

7 oz. coconut

1/4 cup butter

1 cup pecans, lightly chopped

12 oz. jar caramel ice cream topping

Start by baking your crusts (if you’re using a graham cracker crust, just skip this step) until lightly golden brown.

Let the crust cool completely before proceeding.  While the crust is cooling, you need to toast the coconut and pecans.  To do this, spread them on a baking sheets and dot with the butter.

Bake in a 350 degree oven, stirring often, until the coconut is golden brown.  Like this:

Let this cool completely.

Now, in a large bowl (or in bowl of a stand mixer), beat cream cheese until smooth.

Then add in the sweetened condensed milk and beat until smooth and well-combined.

Now, simply fold in the cool whip.

Spread into cooled pie crusts and smooth out the top.

Cover the pies with the coconut/pecan mixture.

Drizzle caramel sauce over top…

Refrain from sticking your face straight into the pie, because you need to freeze it until firm.  Then, it’s totally up to you whether you use a fork to eat it, or just do the whole face-in-pie technique.  I won’t tell which I went with. 

That’s it, friends! 


Coconut Caramel Pies

2 refrigerator pie crusts (or your fave pie crust recipe) OR 2 graham cracker crusts

8 oz cream cheese

1 can sweetened condensed milk

16 oz cool whip, thawed

7 oz coconut

1/4 cup butter

1 cup pecans

12 oz jar caramel sauce
Bake crusts until lightly golden.  (Skip this step if using graham cracker crusts)  Let cool completely.

Place coconut, pecans and butter on baking sheet.  Bake at 350 degrees, stirring often, until coconut is golden brown.

In large bowl, beat cream cheese until smooth.  Add sweetened condensed milk; beat until smooth.  Fold in cool whip.  Divide mixture between cooled crusts.  Top with coconut-pecan mixture.  Drizzle with caramel sauce.

Freeze pies until firm – at least 3 hours – and serve.


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