Pecan Cream Cheese Pie
- Source
- Magazine clipping
- Serves
- 6-8
Ingredients
- 1 cup chopped pecans
- 1/2 cup flaked coconut
- 1/4 cup butter or margarine, melted
- 4 ounces cream cheese, softened
- 1/4 cup confectioners’ sugar
- 1 3/4 cups whipped topping
- 1 9-inch pastry shell, baked and cooled
- 1/2 cup caramel ice cream topping
Steps
- In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-inch baking pan. Bake at 350°F for 5-10 minutes or until golden brown, stirring occasionally. Cool.
- In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into pastry shell. Sprinkle with pecan mixture.
- Refrigerate for 2 hours.
- Before serving, drizzle with caramel topping.
Notes
Yield: 6-8 servings.