Pie Time

I come from a family of pie-makers. I consider my mom an expert pie maker. I especially love her apple pie and her strawberry rhubarb pie and her made-from-scratch banana cream pie, and. . . . . I could go on. My sister is also a great pie maker. She won a pie contest when she was just in high school. She still makes great pie. I, however, have not inherited the pie gene. I like to try on occasion but never really succeed. I guess I just don't practice enough.
Tonight is our ward's chili and pie cook off. Chris signed me up for both pie and chili. I went for a single-crust pie "Coconut-Caramel Pie" (recipe follows) which is a really good dessert. I usually cheat and bake a pre-made Pillsbury crust. I decided to try my mom's pie crust recipe this time. . . . . Nope, I'm still not a pie maker! I always follow the recipe but it turns out to be a gloppy mess. I baked it anyway and it will just have to do. This may ruin my reputation!
I hope the chili turns out better.

Coconut-Caramel Pie

2 Baked Pie Shells
1/4 cup butter or margarine
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1 8-oz pkg cream cheese, softened
1 14-oz can sweetened condensed milk
1 16-oz carton Cool Whip
1 12-oz jar caramel ice cream topping

In a large skillet, melt butter; stir in coconut and pecans. Cook and stir over medium heat until coconut is golden, about 6-8 minutes. Cool.
In a large mixing bowl, beat cream cheese with an electric mixer until smooth; gradually beat in sweetened condensed milk on low speed. Fold in Cool Whip. Spoon 1/4 mixture into each pie shell. Drizzle each with about 1/4 of the caramel topping (I never use quite that much) and sprinkle with 1/4 of the coconut mixture. Repeat layers.
Cover and freeze at least 5 hours. Serve or freeze, covered, for up to 2 weeks. Let stand at room temperature for 5 minutes before serving. Makes 20 servings (2 pies).