This is a wonderful dessert and a favorite with our Whitestone Inn guests.
Ingredients: 2 – 9 inch deep dish pie shells – baked, 1 stick butter or margarine, 1 cup pecans – chopped, 2 cups coconut – grated, 8 ounces cream cheese – softened, 14 ounces sweetened condensed milk, 16 ounces whipping cream – whipped, 6 ounces caramel topping, 6 ounces 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 hours.
To serve: 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.