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Pecan Cream Cheese Pie

SUBMITTED BY: Mildred Troupe

"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."
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PREP TIME  10 Min
COOK TIME  5 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 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) baked pastry shell, cooled
  • 1/2 cup caramel ice cream topping

DIRECTIONS

  1. 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 degrees 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 coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.
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