Pecan Cream Cheese Pie

Kathleen Riemer



pinch tips: How to Melt and Soften Butter




1 cup chopped pecans
1/2 cup flaked coconut
1/4 cup butter, melted
4 ounces philadelphia® cream cheese, softened
1/4 cup confectioners' sugar
1-3/4 cups whipped topping
1 pastry shell (9 inches), baked and cooled
1/2 cup caramel ice cream topping

Directions Step-By-Step

In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool.
• In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours. Yield: 6-8 servings.

About this Recipe

Course/Dish: Pies