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Pecan Cream Cheese Pie

Pecan Cream Cheese Pie
  • 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.
By Girl Who Ate Everything
Updated December 29, 2014

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

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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