For the pie crusts—In a food processor, finely grind three packages of graham crackers—one sleeve equals about 1 cup. (If not making your own crusts, skip to step 6.)

Add in butter and sugar and pulse till mixed.  

Press mixture into pie pan. (Tip: We use the bottom of a drinking glass to press down and get an even, firm crust.)

Bake at 375 degrees for 7 minutes.

Cool before making pie.  

In a skillet, melt butter over medium heat.  Add 1 cup chopped pecans (keep ½ cup pecans out) and coconut, and saute till lightly brown, about 5 minutes. Set aside to cool.

While topping cools, in a large mixing bowl add cream cheese and sweetened condensed milk. Beat on high approximately 5 minutes, until smooth and slightly fluffy.  

Remove beater and use a spatula to hand fold in both containers of whipped topping.

To assemble the pies, you will do two layers in each pan. Spread 1/4 of cream cheese mixture into bottom of each pie crust, then top with 4 tbsp of caramel sauce and ¼ cup of pecans (not toasted). Follow with remaining cream cheese mixture, then top with toasted coconut and pecans.

Freeze pies at least overnight before serving.  Let pie thaw in fridge for 1 hour before serving.