Shelly's Recipe

PECAN CREAM CHEESE PIE

Category: Pie - Nut

1 cup pecans, chopped
1/2 cup flaked coconut
1/4 cup butter, melted
4 oz cream cheese, softened
1/4 cup powered sugar
1 3/4 cup frozen whipped topping, thawed
1 (9 inch) deep dish pie crust, baked and cooled
1/2 cup caramel ice cream topping

In a bowl, combine first 3 ingredients. Pour into an ungreased jellyroll pan; bake at 350 for about 5-8 minutes or until brown, stirring every 2 minutes. Cool.

In a mixing bowl, beat cream cheese and sugar until smooth, fold in whipped topping. Spoon into pastry shell and sprinkle with coconut mixture. Drizzle with topping. Refrigerate at least 2 hours before serving.