If you’re a fan of caramel, you’re going to love this recipe. This Caramel Pie is creamy, delicious, and the perfect dessert for any occasion. The best part? It’s straightforward to make!
Ingredients
- 16 oz. Cool Whip
- 2 c. coconut
- 3/4 margarine, melted
- 1 c. slivered almonds, chopped fine
- 1 can Eagle Brand milk
- 3 graham cracker crusts
- 8 oz. cream cheese
- 1 jar caramel topping
Baking Instructions
- Mix Cool Whip, softened cream cheese and Eagle Brand milk. Beat for 1 minute.
- Pour in pie crusts.
- Melt margarine and mix with coconut and almonds.
- Place on cookie sheet and cook for 10 minutes at 350°.
- Watch closely and stir often.
- (I like mine toasty.)
- Pour coconut, almond mixture over top of pies.
- Pour caramel topping over the 3 pies.
- Freeze.
Calorie: 500
Total cooking time:45 minutes
Difficulty level: Easy
My Unforgettable Caramel Pie Journey
Ah, caramel pie. Just a mention of it and my taste buds start doing a happy dance! This isn’t just a recipe, it’s a collection of sweet memories, hilarious disasters, and, of course, the irresistible dance of coconut, margarine, slivered almonds, milk, graham cracker crusts, cream cheese, and caramel topping.
Some Sweet Beginnings
Let’s start at the very beginning. All great stories start with a mix, right? So, here I am, with my 16 oz. of Cool Whip, 8 oz. of cream cheese (softened, of course), and a can of Eagle Brand milk. I mix them together like a mad scientist concocting a new potion. I beat it for about a minute, and voila! I’m feeling like a culinary genius already.
Time for the pouring session. I take my precious mixture and pour it into the 3 graham cracker crusts. I feel like a proud parent watching their child score the winning goal.
The Toasty Twist
Now, onto the next scene. I take 3/4 cup of margarine, and melt it. Easy peasy, right? Not really! I’ve had my fair share of meltdowns (pun intended) with melting margarine. But today is a good day, and the margarine melts without any drama.
Next, I mix this with 2 cups of coconut and 1 cup of slivered almonds. I place this on a cookie sheet and pop it into the oven for 10 minutes at 350°. Watching closely and stirring often, I can’t help but feel like a hawk, ready to swoop in and save the day at the first sign of burning. And yes, I like mine toasty. There’s something about toasty coconut and almonds that makes me feel all warm and fuzzy inside.
The Final Showdown
Once out of the oven, I pour the coconut and almond mixture over the top of my pies. The pies look like they just got a glamorous makeover and are ready for a red carpet debut.
The final act is to pour the caramel topping over the 3 pies. The caramel flows down the pies like a golden waterfall, making them look as tempting as a pot of gold at the end of a rainbow.
Into the Deep Freeze
Finally, the pies go into the freezer. This is the hardest part. Waiting. I mean, can you imagine having these three gorgeous pies in your fridge and not being able to dig into them right away? Ah, the torture! It’s like waiting for the season finale of your favorite show.
The Sweet Conclusion
And there you have it, my friends. My unforgettable journey of making a caramel pie. It was a rollercoaster of emotions, with ups and downs, and a whole lot of laughter. But in the end, it was all worth it.
So, go on, give this recipe a try. And remember, cooking is never just about the food. It’s about the memories, the laughter, and the love that goes into it. Happy cooking!
