You'll need:
1 Baked Pie Shell (I use the Pillsbury crusts that you just roll out and slip into the pie plate, so easy!)
8 oz Cream Cheese
8 oz Cool Whip
1 cup powdered sugar
Blend the previous three ingredients well with a mixer then chill as your baked pie shell is cooling.For the topping, you'll need:
2 cups pecans, coarsely chopped (I left some of my whole as you can see below)
1 cup coconut (from the bag, not frozen)
1/2 cup butter, melted
Caramel Sauce (like you use on ice cream)
Stir the first three ingredients together, spread on a slightly greased cookie sheet, then drizzle with Caramel Sauce. Put that in the oven and bake at 350 for 15-20 minutes or until brown (watch, so it doesn't burn).
As that's cooling, take your cream cheese mixture from the fridge and spread that into your pie crust...
Then spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top (can you have too much caramel? I don't think so), and you're done!Keep refrigerated until ready to eat, which won't be long once you taste that topping. Truly one of my favorite pies now. To make and eat.
Hope you enjoy! And let me know if you make this. I'll be sure and tell Gay and Teesha.
Now join me over at Writes of Passage today to see pics from my LifeWay book signing this past Saturday, and to see what questions I'm most often asked at book signings...
