Caramel Pecan Delight Pie

Caramel Pecan Delight Pie

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Terri Myers 6

"This recipe is for 2 pies."
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4 h servings
Serving size has been adjusted!

Original recipe yields 12 servings



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  1. In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
  2. With an electric mixer, blend the cream cheese, condensed milk and cool whip.
  3. Divide evenly between two pie crusts.
  4. Top each pie with the pecan and coconut mixture
  5. Drizzle the entire jar of caramel topping over the tops of both pies.
  6. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen.
  7. Top with extra cool whip if desired.



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