Pecan Cream Cheese Pie


1 cup chopped pecans

1/2 cup flaked coconut

1/4 cup butter or margarine, melted

4 ounces cream cheese, softened

1/4 cup confectioners’ sugar

1 3/4 cups whipped topping

1 9-inch pastry shell, baked and cooled

1/2 cup caramel ice cream topping


1. In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-inch baking pan. Bake at 350º F for 5-10 minutes or until golden brown, stirring occasionally. Cool.

2. In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into pastry shell. Sprinkle with pecan mixture.

3. Refrigerate for 2 hours.

4. Before serving, drizzle with caramel topping.

Yield: 6-8 servings

One response to “Pecan Cream Cheese Pie

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