Coconut Caramel Cream Pie

This is actually an ice cream pie, so be sure to serve it just after removing from freezer. Recipe is from my cyberspace friend, Star, and it's totally awesome.


1  baked pie crust; cooled completely
2  Tbs  butter
1  cup  flaked, sweetened coconut
1/4  cup  chopped pecans 
(don't be tempted to use more, this amount of coconut and pecans is perfect)
1-1/2  cups (12 oz) heavy whipping cream (do not use Cool Whip)
4  oz  cream cheese (softened)
1/2  cup  sweetened condensed milk
1/4  cup  confectioner's sugar
1  tsp  vanilla
1/2  cup  caramel ice cream topping (divided)

Chill glass mixing bowl and beaters for at least 30 minutes, (optional).

Melt butter in 10-inch skillet over medium heat; add coconut and pecans. Sauté together until golden brown, stirring frequently. Set aside to cool.

Whip cream until stiff peaks form in a 2-quart mixing bowl; set aside.

Beat softened cream cheese, condensed milk, confectioner's sugar and vanilla, until smooth. Fold into whipped cream.

Spread half of the whipped cream, cream cheese mixture in pie crust.

Drizzle on half of the caramel ice cream topping in thin swirls.

Sprinkle half of the pecan-coconut mixture over topping. Repeat layers. Freeze until firm for several hours. Let pie stand 5 minutes at room temperature before serving, but serve frozen.