Whitestone Delight Pie: Dessert
Prep time:45 min.
2 9-inch deep dish pie shells - baked
1 stick butter or margarine
1 cup pecans - chopped
2 cups coconut - grated
8 oz cream cheese - softened
14 oz sweetened condensed milk
16 oz whipping cream - whipped
6 oz caramel topping
6 oz chocolate syrup
Melt butter in skillet and saute coconut and pecans until lightly browned. Cool.
In mixing bowl, beat cream cheese and milk until smooth; continue beating as you add whipped cream.
Pour 1/4 of cream cheese filling into each pie shell. Top with 1/4 of coconut/pecan mixture. Drizzle well with caramel syrup. Repeat layers.
Wrap pie in foil and place in freezer for at least 4 to 8 hrs.
Remove pies from freezer about 15 minutes before serving. Cut each pie into 8 wedges. Drizzle chocolate syrup over pie. Add additional caramel syrup if desired.