Shelly's Recipe

DELIGHT PIE

Category: Pies - Cream and Custard

2 (9 inch) deep dish pie shells, baked
1/2 cup butter
1 cup pecans, chopped
2 cups coconut, grated
1 (8 oz) pkg cream cheese, softened
1 can sweetened condensed milk
16 oz whipping cream, whipped
6 oz caramel topping
6 oz chocolate syrup

Melt butter in skillet and saute coconut & pecans until lightly browned. Cool.

In mixing bowl, beat cream cheese and milk until smooth; continue beating as you add whipped cream. Pour 1/4 of cream cheese filling into each pie shell. Top with 1/4 of coconut/pecan mixture. Drizzle well with caramel syrup. Repeat layers. Wrap pie in foil and place in freezer for at least 4 to 8 hours.

To serve: Remove pies from freezer about 15 minutes before serving. Cut each pie into 8 wedges. Drizzle chocolate syrup over pie. Add additional caramel syrup if desired.