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Pecan Cream Cheese Pie

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."

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Cook Time:
5 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 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

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.
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.