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Carmel Peanut Pie

By: Mavis Slay of Samson, AL
By: Mavis Slay of Samson, AL

Ingredients

  • ½ cup butter
  • 8 oz. cream cheese
  • 8 oz. coconut
  • 1 cup peanuts
  • 1 – 14 oz. can condensed milk
  • 1 – 16 oz. cool whip
  • 1 – 12 oz. carmel ice cream topping
  • 2 – 9” pie shells

    Directions

    Bake pie shells and cool.

    Melt butter – use ¼ cup for coconut and ¼ cup for peanuts – toast until golden brown. Cool.

    Combine cream cheese and milk, beat until smooth. Fold in cool whip.

    Layer ¼ cream cheese mixture in each pie shell. Sprinkle with ¼ peanuts and coconut. Drizzle with carmel topping (microwave carmel in jar without lid for 30-45 seconds before drizzling.

    Complete top layer.

    Place in freezer until 15-20 minutes before serving.
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