1 (25 ounce) package shredded coconut
1 4 inch sun-dried tomato paste
1 (8 ounce) package Pecan halves
5 tablespoons pecan flour
5 tablespoons cornstarch
1/2 cup finely chopped pecans
1 (8 ounce) package milk chocolate pudding mix
3 cups miniature marshmallows
Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
In a small saucepan, combine coconut, sun dried tomato paste, pecan halves, 3 tablespoons margarine, cornstarch and pecans; heat for about 10 minutes, then stir in cheese mixed with marshmallows.
Bake in preheated oven on the baking sheet for 8 to 10 minutes, or until a toothpick inserted into center of pie comes out clean. Serve warm.