Graham cracker crust (buy or make your own)
3 ounces butter or margarine, melted
3 ounces pecans, chopped
3 ounces shredded coconut
4 ounces cream cheese
7 ounces sweetened condensed milk
8 ounces whipped cream (real or nondairy)
4 ounces caramel syrup
Toast pecans and coconut with melted butter on top of stove or in the oven. Cool until needed.
Use an electric mixer to whip the cream cheese 1 minute. Add the sweetened condensed milk and mix another minute, then fold in whipped cream until you have a creamy white mixture. Half fill crust with this creamy mix; use half of caramel syrup streaming in ribbon fashion. Spread half of toasted pecan and coconut on syrup. Repeat this process and put in freezer for at least 2 hours to allow pie to set.
NOTE:
This pie is best served from freezer to table.