This pie came across my Facebook news feed a few days ago. We had a fish fry meal after evening worship last night, so I decided to make these pies for the special occasion. I have been sick, so didn't go, but my husband said the pies went quickly. He wouldn't have tried them because of the coconut and cream cheese, but I scraped a little off of the bowl after I filled the pies and I'm sure I would have liked it a lot! (After I wrote this, I got a report from a friend that it was good! :) ) The only thing I did differently was put 1 cup of the pecan/coconut mixture IN WITH THE FILLING. I just thought it needed to have some and thought there was too much for the top. I'm glad I did! In fact, I think you could put 2 cups in the filling and still have plenty for the top. That way the caramel wouldn't run over as much, either. CARAMEL PECAN DELIGHT PIE Makes 2 Pies.....Recipe by Sheila Russell (This is the name I saw when I got the recipe, so I'm giving her credit for it!) 2 cups rough chopped pecans 2 cups flaked coconut( optional) 1 stick butter 8 oz cream cheese, softened 14 oz can condensed milk 16 oz Cool Whip 1 jar caramel ice cream topping 2 graham cracker crusts ( store bought)
In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool. With an electric mixer, blend the cream cheese, condensed milk and Cool Whip.
Divide evenly between two pie crusts.
Top each pie with the pecan and coconut mixture
Drizzle the entire jar of caramel topping over the tops of both pies. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen. Top with extra cool whip if desired.