This is by far my husbands favorite dessert that I make. He is the one that made up the name Celestial Pecan Cream Pie!
This recipe is courteous of allrecipes.com by Karen Neilson
2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Whenever I make this I make my coconut mixture and then put it on a large plate and spread it out evenly into as thin of a layer as I can and stick it in the fridge or freezer while I am making the cream part of the pie. This makes it so the coconut is not hot and melting the cream while you are trying to layer it. Also I have yet to ever use the entire thing of carmel for the drizzle part. I think that if you were to actually use it all it would be way to sweet. I also buy the squeezable kind of caramel, it makes for very even drizzling.
For a home made graham cracker crust be sure to look under the Strawberry Ice Cream Pie recipe.