Toasted Coconut Pecan Pie

This was another favorite of our customers.  Easy to make and keeps frozen. Eat a piece or the whole pie.  For all of those who have not had this pie, I will post a photo the next time I make it, but for all of those customers, you certainly remember it always in the freezer deli.  Enjoy.

Caramel Pecan Coconut Cheesecake

2 baked pie crusts

8 ounce Cream Cheese

16 oz. Cool Whip

1 Can Eagle Brand Milk (Condensed)

7 oz. Coconut

1 cup chopped pecans

2 T butter

1 small jar caramel ice cream topping (I usually use the squeeze top)

Bake pie crust.  Melt butter in skillet.  Stir coconut and pecans until brown.  Let cool. 


Beat Eagle Brand and cream cheese until smooth.  Fold in Cool Whip. 


 Spoon one-fourth of Cream Cheese-Cool Whip mixture in each pie shell. Top with


one-fourth of toasted coconut pecan mixture.  Drizzle top with caramel topping


generously.  Repeat layers.  Freeze.  It is better to freeze it initially uncovered, then after


frozen cover with plastic wrap. If it is to be kept frozen for any longer than a couple of


days, I would suggest covering it with aluminum foil.  This makes 2 pies.  Freeze until


about 30 minutes prior to serving.