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Ingredients
  • 2 (9 inch) deep dish pastry pie shells (I use the pre-made refrigerated ones...no judging, please!)
  • ½ stick butter (salted)
  • 1 (7 ounce) package flaked coconut
  • 1 cup pecans (rough chopped, the texture makes this pie what it is)
  • subheading: 1 (8 ounce) package cream cheese, softened (you can use full fat or ⅓ fat, but I wouldn't do fat free}:
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) container whipped topping thawed (I use two 8 ounce ones)
  • 1 (14 ounce) jar caramel ice cream topping ( this salted caramel one is fantastic, just use unsalted butter, instead)
Steps
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