Gold Miner's Pie

Sandy Griffith

By
@MomNana

Another recipe that was in my church cookbook and made by my friend, Helen.

This is a rich pie....so rich I changed the caramel topping to sugar free because of the condensed milk....and we know how sweet that milk is! :)

If you are not watching your sugar intake....then use a regular jar of Smucker's Ice-Cream Topping.

*Google pic*


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Prep:

20 Min

Ingredients

1/4 cup margarine
1 (8-oz.) package cream cheese
1 (7-oz.) package coconut
1/2 cup pecans
1 (16-oz.) cool whip
1 can eagle brand milk
1 jar sugar free caramel ice-cream topping
2 graham cracker pie shells

Directions Step-By-Step

1
Melt margarine, add pecans and coconut; cook until coconut browns. Then let this mixture cool.
2
While this mixture is cooling; mix cream cheese, milk, and cool whip together; divide and put this mixture into the pie shells.
3
Drizzle the caramel ice-cream topping over the cool whip mixture.
4
Top with pecan-coconut mixture.
5
Cover the pies and freeze.

About this Recipe

Course/Dish: Pies