Freezer Caramel Drizzle Pie

Freezer Caramel Drizzle Pie

243 Reviews 20 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    12 h 30 m
Karen Neilson
Recipe by  Karen Neilson

“This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9 inch pies

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Directions

  1. Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
  2. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

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Reviews (243)

Rate This Recipe
TaraP
208

TaraP

Awesome! Awesome! Awesome!!! Instead of using the 2 crusts I used a 13x9 and made my own graham cracker crust with 2 cups graham cracker crumbs and 1/4 cup melted butter. I pressed it on the bottom of the pan and baked at 350 for 15 min. Then I let it cool until room temp. It turned out great and I got rave reviews. Will definitely make again!

GAYLEREYNOLDS
144

GAYLEREYNOLDS

I put this in a 12" springform pan (sprayed with Pam) with a graham cracker crust made with 1 1/2 c. graham crackers, 1/3 c. sugar and 6 T. butter(melted). Make 10 min. @ 350 degrees and cool completely. Then layer the cream cheese mixture,caramel,coconut and pecans mixture, as recipe describes. It fits perfectly in the pan.

mominml
140

mominml

I did modify this recipe quite a bit, but kept the principle of the dessert the same. After seeing the reviews and wonderful pictures, I decided to make this today. When I saw that it had coconut and pecans, I pretty much figured I would be the ONLY one eating this (no one else likes the two), and that would be a problem. So I started thinking what I could do instead. I started with a chocolate crumb crust instead of graham. I made the cream cheese filling as directed. After pouring 1/2 in the pan, I sprinkled the filling with more chocolate crumbs, and drizzled with hot fudge instead of caramel. Then put the rest of the filling in and topped with mini chocolate chips and more hot fudge drizzle. I hope that this gives people some ideas of things they can also do. I think that the filling is the main part of the recipe and people can use their imagination to layer whatever their family likes. I made this in a 10 inch springform pan, and needless to say, I am not the only one eating this one. It's outrageous and I will continue to make and come up with new flavor combinations! Thanks for a great recipe!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 547 cal
  • 27%
  • Fat
  • 34.3 g
  • 53%
  • Carbs
  • 58 g
  • 19%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Toasted Coconut, Pecan, and Caramel Pie

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