Printable | Taste of Home

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 pastry shell (9 inches), baked and cooled
1/2 cup caramel ice cream topping

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 mixing
bowl, beat the cream cheese and sugar until smooth. Fold in whipped

Printed from tasteofhome.com Oct 11, 2008

-----------------------Fold------------------------

Pecan Cream Cheese Pie cont.

topping. Spoon into pastry shell. Sprinkle with coconut mixture.
Drizzle with caramel topping. Refrigerate for 2 hours.

Yield: 6-8 servings.