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Pecan Cream Cheese Pie Recipe

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Toasted coconut, nuts and caramel sauce top a cream cheese layer in this special pie from Mildred Troupe of Wartrace, Tennessee. "A friend who loves to give out recipes shared this with me...I'm so glad she did!" Mildred reports.

This recipe is:

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6-8 Servings
Prep: 10 min. + chilling Bake: 5 min. + cooling

Ingredients

1 cup chopped pecans
1/2 cup flaked coconut
1/4 cup butter, melted
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
1-3/4 cups whipped topping
1 pastry shell (9 inches), baked and cooled
1/2 cup caramel ice cream topping

Directions

In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool.
In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 462 calories, 33 g fat (15 g saturated fat), 36 mg cholesterol, 287 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Pecan Cream Cheese Pie published in Quick Cooking January/February 1999, p57