Toasted Coconut, Pecan, and Caramel Pie

Every fall our church holds their annual Soup and Pie Supper. These kind of events are very popular around here; I'm not even kidding when I say Darrell and I could go to a different church in like a thirty mile radius at least 20 days this month to hit up a "fall festival" dinner and/or craft bazaar of some sort. Aside from a few years when I was in college, I've pretty much always gone to the event at our church (and when Dad is offering to buy the ticket, why wouldn't I go?). However, the past few years I've started to give back and actually help out with the event by baking some pies. I think I ended up making four last year because they were anticipating being short, but this year I only had to make two. Which was fortunate, because the event kind of snuck up on me and I ended up making the pies the morning of the event before church. But, with this recipe, it wasn't an issue at all. I actually think this is the 3rd year I've taken this pie to church for the supper, and I assume people must like it because there are never slices lingering around at the end (what might end up in the trash, though, is beyond me. So I'm just going to pretend like people like it). It is definitely a little sweet, and our church is certainly not afraid to cut their slices large (obesity epidemic anyone?) so I ended up needing to help my mom finish her piece, but that was a sacrifice I was willing to make. Plus, the recipe makes two pies, so it's great to use for an event like this!

Toasted Coconut, Pecan, and Caramel Pie
(umm.... I probably found this in a magazine somewhere? I've been using it for years, so I apologize for not remembering the source)

2 deep dish pie shells, baked
1/4 cup butter
8 oz package flaked coconut
1/2 cup chopped pecans
8 oz package cream cheese, softened
14 oz container sweetened condensed milk
12 oz container whipped topping, thawed
Caramel ice cream topping

In a medium skillet, melt butter over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spoon one-fourth of the cream cheese mixture into each pie shell. Top with one-fourth of the coconut mixture. Repeat layers. Drizzle with caramel topping. Serve chilled or frozen.

Getting ready to layer!

I should note, the layers can definitely be modified to your own preference; I personally like to include a little caramel tucked into the middle layer of the pie (and sometimes I like to put all the coconut in there so it's like a surprise!). However, I have found that it's a good idea to make sure to have the coconut layer on the top when you are bringing this pie to an event like a church dinner so people know what kind of pie they're getting; coconut is definitely one of those things that you either love or hate!