"This pie is insanely delicious, don't make the mistake using walnuts instead of pecans like I did the second time I made this pie, it wasn't as good"

Original is 7 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Ingredients

Add to Shopping List

1 cup chopped pecans
1/2 cup flaked coconut
1/4 cup butter, melted
4 ounces cream cheese, softened

1/4 to 1/3 cup confectioners' sugar
2 cups whipped topping (Cool Whip)
1 (9 inch) pastry shell, baked and cooled
1/3 to 1/2 cup caramel ice cream topping (Smucker's)

Nutritional

Serving Size: 1 (90.3 g)
Calories 379.2
Total Fat - 32.1 g
Saturated Fat - 11 g
Cholesterol - 21.2 mg
Sodium - 194 mg
Total Carbohydrate - 21.6 g
Dietary Fiber - 2.4 g
Sugars - 18.5 g
Protein - 4.1 g
Calcium - 50 mg
Iron - 0.8 mg
Vitamin C - 0.2 mg
Thiamin - 0.1 mg

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

In a bowl combine pecans, coconut and melted butter. Pour onto an ungreased baking pan. Bake 350 degrees for 5-10 minutes or until golden brown, stirring a few times. Cool completely.

Step 2

In a mixing bowl with an electric mixer beat the cream cheese and confectioners sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 3 hours before serving.