coconut pecan pie

By BobN

Ingredients

• 1/4 cup butter or margarine
• 7 ounces flaked coconut
• 1/2 cup chopped pecans
• 8 ounces cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 16 ounces frozen whipped topping, thawed
• 2 9-inch pastry shells, baked
• 1 jar (12 ounces) caramel ice cream topping
• Pecan halves for garnish

Preparation

Step 1

•Melt butter or margarine in a large skillet. Add coconut and pecans and cook until golden, stirring frequently. Set mixture aside and let cool slightly.
•Combine cream cheese and condensed milk, beating at medium speed with an electric mixer until smooth. Fold in whipped topping.
•Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly over each pie.
•Repeat layers with remaining cream cheese mixture, caramel topping and coconut mixture.
•Garnish with pecan halves if desired.
•Cover and freeze pies at least 8 hours. Let frozen pies stand at room temperature 5 minutes before slicing.