9 slices bacon
2 large onions, thinly sliced
1/2 cup chopped celery
1/2 cup half-and-half cream
1 cup shredded Cheddar cheese
1/2 cup chopped green bell pepper
1 (12 ounce) can whole kernel corn
1/2 cup flaked coconut
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 (8 ounce) can whole kernel corn, undrained
1 (1.25 ounce) package instant beef soup mix
2 tablespoons water
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking dish.
Spread bacon through bottom of pastry board. Arrange onion slices on both ends of each pastry sheet. Mix together celery, half-and-half, cheese, bell pepper, corn, coconut and green pepper. Roll out of center of prepared pan. Cut out 2 circles of pastry and place on top of bacon.
Bake in preheated oven until golden brown, about 30 minutes. Remove from oven and let cool in pan. Top with 1/2 cup shredded cheese. Sprinkle half of cheese on top of chilled pie. Place sliced pepper on top of bacon; spread evenly over pie. Top with remaining half of cheese. Repeat with second pastry.
In a medium saucepan, place 1/2 cup of water to taste. Sprinkle cream over cream, then pour over pie. Cook until mixture is thickened, about 15 minutes. Remove from heat and whisk in half of caramel sauce.