- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Pecan Cream Cheese Pie
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"Husband made two of these tonight: one with pie crust and one with graham cracker crust. Easy and YUMMMY!"
"Very delicious, easy to make, a nice change from traditional pecan pie!"
"This is one of the most delicious, quick and easy desserts that I have made. It disappears quickly and people always request the recipe."
"I took this pie to a church ash Wednesday church dinner and was gone in minutes. Several people asked for the recipe so it must have been good. Didn't even get to taste it myself so I guess I'll have to make another one."
"This pie is absolutely delicious, and it's very easy to make."