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Pecan Cream Cheese Pie

Name: Pecan Cream Cheese Pie
Prep time: 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 1 (9 inch) pastry shell , baked and cooled; 1 cup pecans, coarsely chopped; 1/2 cup coconut; 1/4 cup butter, melted; 4 ounces cream cheese, softened; 1/4 cup powdered sugar; 1 1/2 cups frozen whipped topping, thawed; 1/2 cup caramel sundae topping

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8 Comments

Prep 15 min
Total 2 hr 15 min
Servings 8

A creamy layer topped with toasted pecans and coconut. A caramel drizzle adds the perfect amount of sweetness. MORE+ LESS-

By Girl Who Ate Everything

Updated December 29, 2014

Ingredients

(9 inch) pastry shell , baked and cooled

cup pecans, coarsely chopped

1/2

cup coconut

1/4

cup butter, melted

ounces cream cheese, softened

1/4

cup powdered sugar

1 1/2

cups frozen whipped topping, thawed

1/2

cup caramel sundae topping

Steps

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1

Preheat oven to 350 degrees.
2

Place butter, pecans, and coconut in a large shallow baking pan and stir to coat.
3

Bake for 5-10 minutes or until golden brown. Watch carefully. It can turn brown quickly if you aren't watching. Cool mixture.
4

Meanwhile combine cream cheese and powdered sugar in a small bowl and beat until light and fluffy with a mixer. Make sure your cream cheese is softened or you will get lumps.
5

Fold in whipped cream.
6

Pour into baked pie crust and spread evenly.
7

Top with coconut mixture and chill in the refrigerator for at least 2 hours before serving.
8

Option: You can even use a pre-made graham cracker crust instead to save even more time.