Kathy's Coconut Pecan Pie
This is a very light and at the same time rich pie. This recipe was given to a friend who passed it along to me and i have fixed it many times.
Steps
Blend cream cheese and condensed milk until well blended.
Fold in cool whip and pour into graham cracker crust.
Toast coconut and pecans at 350f between 8 and 10 minutes.
Cool thoroughly and place on top of pie.
Chill pie for 4 hours or more until set.
Ingredients
cream cheese, sweetened condensed milk, cool whip, graham cracker crust, angel flake coconut, pecans