Pecan Cream Pie

Bake 2 deep dish frozen pie shells according to package directions, set aside to cool completely.

In a large skillet over medium heat, melt 4 Tablespoons unsalted butter. Add in all the sweetened shredded coconut and 2 cups chopped pecans. Cook until lightly browned and toasted (estimated time about 8 minutes or so.) You need to stir regularly so they don't burn. Remove from heat and pour coconut and pecans onto a heat safe plate to allow to cool.

In the bowl of a stand mixer fitted with the whisk attachment (or with a bowl and an electric hand mixer), beat 8 ounce block cream cheese, softened and 14 ounce can sweetened condensed milk on high speed until light and thoroughly mixed, about 2 minutes, scraping down the sides of the bowl if needed.

Add half of the Cool Whip whipped topping, mix on medium speed until combined, about 20 seconds, scrape down the bowl and whisk as needed. Add the remaining whipped topping, mix on medium-high speed until combined, about 20 seconds.

Place one quarter of the cream cheese filling to the bottom of each pie shell, about 1 ¼ cup each, spreading into an even layer.

Evenly top each pie with 1 cup of coconut/pecan mixture.

Drizzle each pie with 4-5 Tablespoons of caramel topping.

Divide the remaining cream cheese mixture evenly between the two pies, about 1 ¼- 1 ½ cup each.

Top with the remaining coconut/pecan mixture, dividing evenly between the two pies.

Finally, top each pie with 4-5 Tablespoons of caramel topping.

Cover and place pies in the freezer for at least 6 hours, or overnight. Cut and serve straight from the freezer.