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Pecan Cream Cheese Pie
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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 topping. Spoon into pastry shell.
Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2
hours.
Yield: 6-8 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |