8 oz cream cheese- reduced fat might be fine, but I hate fat free 😖
16 oz cool whip- lite really does taste good and saves you some calories if you’re feeling guilty 😉
1 can sweetened condensed milk- I think it’s 14 oz
Bring cream cheese to room temp and thaw out cool whip– beat cream cheese and sweetened condensed milk together until smooth, then fold in cool whip until fully incorporated- don’t worry too much about folding perfectly- this makes 2 pies and you’ll have plenty of fluff, trust me 😉
1 cup chopped pecans
8 oz or so of sweetened coconut
1/4-1/2 stick butter– enough to coat the pecans and coconut
1 jar caramel sundae sauce- you’ll need this later
In a skillet, melt butter on low- medium heat then add pecans and coconut. Cook slowly, stirring throughout. I just look for a certain color on the coconut- light brown- then turn off the heat and let cool. It will get crunchier as it cools– if you happen to have leftovers, it’s delicious as an ice cream topping with leftover caramel sauce 😊
3 cups all purpose flour
1 tsp salt
1 cup crisco
5-7 tablespoons ice water
Using pastry cutter, cut crisco into flour and salt mixture, then add ice water a spoonful at a time. Pull dough together, being careful not to overwork it. Once pulled together- shape it into a disk, cover with plastic wrap and refrigerate for an hour if you have the time- 30 minutes if not.
Roll out crusts- makes 2 deep dish pies. Prick bottom of crust with a fork and bake 12-15 minutes at 450- it all depends how well your oven browns. The crust will sink a bit, that’s why it’s best to have as much overhang on your crust as possible. Allow crust to cool before filling.
Put 1/4 of the fluff into the bottom of each pie- filling halfway.
Sprinkle on pecan/coconut mixture- 1-4 mix onto each.
Drizzle caramel sauce over each.
Repeat with the rest of the fluff, pecan/coconut and caramel. I typically have leftover caramel and pecan/ coconut mix, but I use all the fluff- it will work it’s way down as you spread it.
Freeze and eat 🙂 to check for readiness, just insert a knife into the center- should be firm. We usually freeze it 3 hours or over night if we can wait that long 😉 slice and enjoy!!