Crust
1 1/2 cups flour
1 stick butter
1 cup finely chopped pecans
Filling
8 oz cream cheese
1 can sweetened condensed milk
16 oz Cool Whip
Topping
7 oz coconut
1/2 stick melted butter
1 cup pecans
Crust:
Mix together and press into two pie plates.
Bake at 350 for 10 minutes until tan in color.
Filling:
Mix in big bowl.
Pour into crusts
Topping:
Mix together and then toast while stirring.
When lightly toasted, spread on top of pies.
Cover with 12 oz jar of caramel sauce.
Freeze for a while in order to cut them.