Caramel Macaroon Pie
2013 APC Crisco National Pie Championships Amateur Division
2nd Place Cream Cheese
Tammi Carlock, Chickamauga, GA
2 c. shortbread cookies, crushed fine
1 c. coconut
5 T. butter, melted
1 pkg. (8-oz.) cream cheese, softened
1 can (14-oz.) sweetened condensed milk
2 c. heavy cream, whipped
4 T. butter
2 c. coconut
½ c. sliced almonds
2 T. half and half
1 c. heavy cream, whipped
2 T. sugar
1 t. vanilla
Mix together the cookie crumbs with the coconut and butter and press into a 10” pie plate. Bake in a 350° oven for 10 – 12 minutes or until golden brown. Cool on wire rack.
Mix the cream cheese and sweetened condensed milk with an electric mixer until creamy. Fold in the whipped cream. Set aside.
Take the 4 T. butter and put into small bowl and microwave until melted. Toss with the coconut and almonds to coat. Place on cookie sheet and toast in 350° oven until golden brown. Set aside to cool.
Unwrap the caramels and put in a small bowl with the half and half and microwave until melted, stopping and stirring often.
Place half of the cream cheese mixture in the pie plate and then drizzle the caramel mixture on top, saving some for the top of the pie. Pour the remaining cream cheese mixture on top and sprinkle the macaroon mixture over top of pie.
Whip the heavy cream with sugar and vanilla and pipe onto top of pie. Drizzle with remaining caramel. Refrigerate.