Pecan Cream Cheese Pie

Submitted By: Marie Delffs


  • 1 cup pecans, chopped
  • 1/2 cup flaked coconut
  • 1/4 cup butter, melted
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 3/4 cups frozen whipped topping, thawed
  • 1 (9-inch) deep-dish pastry shell, baked and cooled
  • 1/2 cup caramel ice cream sundae topping


In a bowl, combine pecans, coconut, and butter. Pour into an ungreased jellyroll pan and bake at 350° for five to eight minutes or until golden brown, stirring every two minutes. Cool.

In a mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spoon into prepared pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for two hours.

Store leftovers in refrigerator. Yield: Six to eight servings.