Re:Beaon Light Tea Room, Lyles, TN - Pie Recipe
2 unbaked deep-dish 9-inch pie shells
1 8-oz pkg cream cheese, softened
1 14-oz. can sweetened condensed milk
1 16-oz. container whipped topping
1/2 stick buter
1 7-oz can sweetened coconut
1 cup chopped pecans
1 12-oz. jar caramel ice cream topping
Bake pie shells according to the package directions. In a bowl, beat together cream cheese and condensed milk with a handheld electric mixer until smooth. Fold in whipped topping. Melt butter in skillet, add coconut and pecans and toast until golden brown, stirring constantly. Heat caramel topping in microwave until pouring consistency. In cooled pie shell, layer in this order: cream cheese mixture, coconut pecan mixture, then caramel topping drizzled on for final layer.
From Paula Deen's "Just Desserts"