Pecan Cream Cheese Pie by Janie Meyer

Pecan Cream Cheese Pie



  • 2 cups chopped pecans
  • 1 cup flaked coconut
  • 1/3 cup margarine or butter, melted
  • 8 ounces cream cheese
  • 1/2 cup powdered sugar
  • 3 cups Cool Whip (1, 8 oz. container)
  • 10" baked pie crust
  • 1/2 cup caramel ice cream topping



  1. In a bowl combine pecans, coconut, and margarine or butter.
  2. Put on cookie sheet and bake at 350° for 5 - 10 minutes until golden brown. Let cool.
  3. Mix cream cheese and powdered sugar, then stir in Cool Whip.
  4. Put this mixture into pie shell, top with pecan/coconut mixture, then drizzle with caramel topping.
  5. Refrigerate at least 2 hours before serving.

Note: You can also freeze this pie, then thaw in refrigerator. This makes a very full pie. If you don't like coconut, increase pecans and leave it out.


Pi Day Recipe Submission by Janie Meyer

Serving Size: 8