1️⃣ Toast the Pecans and Coconut:

• In a skillet, melt the butter over medium heat.
• Add the rough chopped pecans and flaked coconut (if using), and lightly brown them in the butter. Stir occasionally to avoid burning. Once browned, remove from heat and set aside to cool.

2️⃣ Prepare the Cream Cheese Filling:

• In a large mixing bowl, blend the softened cream cheese, condensed milk, and Cool Whip using an electric mixer until smooth and creamy.

3️⃣ Assemble the Pie:

• Divide the cream cheese mixture evenly between the two graham cracker crusts, smoothing it out with a spatula.

4️⃣ Add the Pecan and Coconut Mixture:

• Evenly top each pie with the toasted pecan and coconut mixture.

5️⃣ Add the Caramel Topping:

• Drizzle the entire jar of caramel ice cream topping over the tops of both pies.

6️⃣ Chill or Freeze:

• Refrigerate or freeze the pies for at least 3 to 4 hours. The pies cut best if they are frozen.

7️⃣ Serve:

• Top with extra Cool Whip if desired and enjoy!