Toasted Coconut, Pecan, and Caramel Pie

2 (9 inch) pie shells, baked
1 (8 ounce) package flaked coconut
1/2-3/4 cup chopped pecans

Ganache:
1 cup heavy cream
8-9oz of semi-sweet baking chocolate

Filling
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed

1 (12 ounce) jar caramel ice cream topping


Cook pie crust according to package directions. Cool completely.

Pour coconut and pecans onto a cookie sheet. Broil for 2-3 minutes, stir, cook an additional 2 minutes. Keep a close eye on coconut it burns quickly. Set aside to cool.

Ganache: Chop chocolate (this helps it melt quicker) and place in a medium sized bowl.
On the stove-top or in the microwave heat cream until very hot, but not boiling.
Pour hot cream into chocolate and stir until smooth. Pour into the bottoms of the pie crusts and "swirl" the crust to spread a thin layer along the bottom and sides of the crust.
Top chocolate with a small handful of the pecans, coconut and 3-4 Tablespoons of caramel topping.

In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/2 cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle more caramel topping over the top!

SERVES: 8

NOTES:
I try to use healthy substitutes where I can; lower fat/fat free cream cheese, low fat/fat free sweetened condensed milk, Lite cool whip, sugar free caramel topping, etc.
BE VERY CAREFUL WITH THE CARAMEL, it can make this pie WAY too sweet.
Pies are best served the next day after they have had time to set-up.
I usually put them in the freezer and pull them out the morning I plan to serve them.
If storing the "extra" pie: I usually freeze it a full day, then wrap it with saran wrap AND foil and place back in the freezer. Taste AMAZING up to at least a month down the road!