Luscious Peanut Coconut Pie

2011 National Peanut Festival Recipe Contest

Adult Grand Prize Winner

Mollie Enfinger, Dothan, Alabama

Ingredients:

17-ounce bag of coconut

1 cup chopped toasted salted peanuts

¾ stick of butter

1, 12-ounce jar caramel ice cream topping

1, 16-ounce container whipped topping

1 can sweetened condensed milk

1, 8-ounce package cream cheese

¼ cup creamy peanut butter

2 deep-dish pie crusts

Prepare pie crust according to directions for a one-crust pie and allow to cool. Melt butter in a skillet, add coconut and peanuts. Brown and set aside. Combine cream cheese, peanut butter, and milk using a mixer. Fold in whipped topping. Layer ¼ of cream cheese mixture then drizzle with caramel. Layer ¼ of coconut mixture and repeat the layers for one pie. Repeat layers for the second pie shell. Freeze overnight. Remove two hours before serving. Makes two pies.