This is one of those pies that you just have to make and once you do make it, you will be asked to make it every time someone has something and needs a dessert. You won't mind making it though, because it's surprisingly easy. You don't even have to turn on the oven and the recipe makes two pies...one to take to a friend's and one to leave at home! These freeze great also so it's great to freeze one to have on hand for when company pops in unexpected. Here is what you will need:
2 cups rough chopped pecans
2 cups flaked coconut
1/2 cup butter (1 stick)
1 (8 oz.) cream cheese softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) frozen whipped topping
1 jar caramel ice cream topping
2 graham cracker pie crusts
In a skillet lightly brown the pecans and coconut in the butter. Set aside to cool.
With an electric mixer blend the cream cheese, sweetened condensed milk and whipped topping.
Divide evenly between the two pie crusts.
Top each with half of the pecan and coconut mixture. Drizzle the entire jar of caramel ice cream topping over the tops of both pies.
Refrigerate or freeze for at least 3 - 4 hours. I think they cut best if you freeze them.