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Cakes and Pies -
Pecan Cream Cheese Pie
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| INGREDIENTS |
- 1 cup pecans, chopped
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1/2 cup flaked coconut
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1/4 cup butter, melted
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4 ounces cream cheese, softened
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1/4 cup powdered sugar
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1 3/4 cups frozen whipped topping, thawed
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1 (9-inch) deep-dish pastry shell, baked and cooled
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1/2 cup caramel ice cream sundae topping
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| INSTRUCTIONS |
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. |
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