Caramel Pie


Cooking a sugar syrup to the point where all the water has evaporated and the sugar begins to burn results in caramel. The sugar begins to color when it reaches about 325 degrees Fahrenheit. Caramel can also be made by the dry method, where no water is added before cooking. This is a faster method as it eliminates the evaporating time but requires more attention to avoid burning. Caramel sauce is made with the addition of whipping cream and butter.


  • 1 cup self rising flour
  • 1/2 cup pecans, chopped
  • 1 stick margarine
  • 1 cup pecans, finely chopped
  • 1 cup flaked coconut
  • 1 stick margarine
  • 1 (12.25 oz) jar caramel topping
  • 1 (8 oz) package cream cheese
  • 1 can condensed milk
  • 1 (12 oz) container Cool Whip


Step 1

Crust: Mix the first 3 ingredients well and press into a 9x13 inch baking dish.

Step 2

Bake for 25 minutes at 300 degrees.

Step 3

Topping: On stove top toast margarine, pecans, and coconut until light brown.

Step 4

Filling: Beat condensed milk and cream cheese together until smooth. Fold in cool whip.

Step 5

Place 1/2 filling on top of cool crust. Add 1/2 of the topping and drizzle with 1/2 jar of caramel sauce.

Step 6

Add remaining filling, then add remaining topping and drizzle with remaining caramel.

Step 7

Cover with Saran and freeze before serving frozen.


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