This is a great summer pie to have. And, because you make 2, you will have one in the freezer to save for later!
2 cups rough chopped pecans
2 cups flaked coconut (optional)
1 stick butter
8 oz cream cheese, softened
1 can 14 oz sweetened condensed milk
16 oz cool whip
1 jar caramel ice cream topping
1/4 c brown sugar
1/4 tsp cinnamon
2 graham cracker or vanilla pie crusts
1. In a skillet, combine pecans, coconut, butter, brown sugar and cinnamon. Cook until the pecans and coconut are toasted or browned. Put aside and allow to cool completely.
2. In a large mixing bowl, combine the cream cheese, and condensed milk. Next mix in the cool whip. Divide this mixture into the 2 pie shells.
3. Place the pies in the freezer about 30 minutes. Remove from freezer and cover each pie with the pecan/coconut mixture equally.
4. Drizzle each pie with 1/2 the jar of caramel ice cream topping. Can drop some extra chopped pecans on top for garnish. Return pies to the freezer for about an hour before slicing and serving.