Marie Antoinette Pie


1/2 C Pecans
1/2 C Coconut
1/2 C Granulated Sugar
2 T Butter


12 Ounces Cream Cheese, softened
1 C Confectioner's Sugar
1 Carton (8 ounces) Whipped Topping
1 Graham Cracker Crust (8 or 9 Inch)

Combine pecans, coconut, sugar and butter in a heavy 8-inch skillet.  Cook mixture over medium heat, stirring constantly, 5 to 7 minutes or until sugar melts and turns rich brown color.

Remove from heat, spread on buttered foil; separated into very small clusters.  Set aside and allow to cool.

Beat cream cheese and sugar until smooth in a large mixing bowl.

Fold in whipped topping, spoon into crust

Top with pecan coconut mixture

Refrigerate for at least 3 hours.  This pie also freezes very well.

Yield: 6 - 8 Servings