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Cinnamon Sweet Rolls
December 15

Cinnamon Sweet Rolls

Every Christmas Eve in the home of Paul and Jeanne DeCelles, the kitchen counters would be covered with dozens of cinnamon rolls.

Prize-Winning Pie

Recipe from Jen Havard
Photo by Nano Farabaugh of a pie made by Claire Mysliwiec

In 2009, the South Bend branch celebrated the community’s anniversary with a baking contest. A panel of judges tested dozens of pies before branch members were let loose to feast on them. Rising above rows of pumpkin pies, fruit pies, lemon meringue pies, gluten-free pies and cream pies, Jen Havard’s sweet and nutty Coconut Caramel Pecan Cream Pie stole the grand prize.


(Makes Two Pies)


2 (9”) pie shells, baked ahead of time until light brown
1 (8 oz.) package (approximately 3 cups) flaked coconut (use sweetened or unsweetened coconut as desired)
1/4 cup butter or margarine
1 cup chopped pecans
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) container frozen
whipped topping, thawed
6 oz. caramel ice cream topping (from jar)


1. In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and sauté until coconut is lightly browned. Set aside to cool.

2. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping.

3. Spread ¼ of cream cheese mixture into each pie shell. Sprinkle ¼ of coconut mixture over each pie.

4. Repeat with remaining cream cheese mixture, then remaining coconut mixture. Drizzle caramel sauce over the top of each pie. (Tip: warm the sauce for 15 seconds in microwave to make it easy to drizzle.) Pies should be chilled for several hours or overnight before serving.

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