Caramel Coconut Pecan Pie

Was reminded of this pie today when I read @SouthernLiving's tweet about favorite pies from the South. My friend, Debbie, created this recipe to mimic the version served at The Honeycomb Restaurant and Bakery in Arkadelphia. OHMYGOODNESS, it is yummy. I think I need to make one soon!

Caramel Coconut Pecan Pie

1/4 cup butter

7 oz flaked coconut

1 cup chopped pecans

8 oz cream cheese, softened

1 cup powdered sugar

1 cup Cool Whip

1 baked 9-inch pastry shell

12 oz caramel ice cream topping

Melt butter in non-stick skillet. Add coconut and pecans. Saute until toasted, stirring frequently. Set aside. Mix cream cheese, powdered sugar, and Cool Whip. Mix well. Layer 1/2 cream cheese mixture in pie shell. Drizzle half of the caramel sauce, and half of the pecan mixture over cream cheese layer. Repeat. Cover and freeze. Or refrigerate.

SO amazing!