READY IN 12+ hrs

Freezer Caramel Drizzle Pie

Read Reviews (227)

"This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night." — Karen Neilson

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 12 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

May 15, 2008

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!

—TaraP

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Most Helpful Critical Review

Nov 02, 2009

This was okay. Honestly, I thought it was just too sweet; however, it was very easy to make!

—SugarMommy

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274 Ratings

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May 30, 2008

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.

—GAYLEREYNOLDS

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Jul 13, 2010

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!

—mominml

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Jul 23, 2010

I have been making this pie for almost 20 years now and it is always a huge hit. However, I do have some tips for people who have had problems with it. I use a frozen regular pie shell (comes in package of 2), defrost and pre-bake as directed. For the coconut, butter and pecan mixture I cook mine on low heat for at least 15-20 minutes to get the coconut really crunchy (but not burned) which makes a HUGE difference in the texture of the pie. For the caramel sauce, I use Smuckers but I slightly heat the jar in the microwave just enough to get it to drizzling consistency, about 10-15 seconds on high. When ready to freeze, I use waxed paper over pie and then wrap top only with foil. I always keep a spare one in my freezer for unexpected company or for when I don't feel like making a dessert (which isn't very often as I love to bake). Hope this helps!

—MELBOURNEMAMA

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Aug 09, 2008

Moo. I used a chocolate cookie crust and put chocolate chips and a little chocolate drizzle on the plate in addition to the caramel and pecans. One guest asked if it was rude to lick the plate. Easy and good!

—ColleenMick

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May 08, 2008

This pie is great. I did use a lighter version of cream cheese, which I think is awesome, since it made the pie a little softer and could be eaten right from the freezer with no thawing. Next time I may try to add toffee bits to give a little more crunch in the middle layer, but it came out wonderful the way it is.

—TERI GOGOLA

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Jun 04, 2003

This is a delicious pie that is so quick and easy to make. I got the recipe from a friend a few years ago and was going to put it on this sight but saw that it was already here. Every time I serve this, I am asked to share the recipe. It is a great "make ahead-of-time" dessert. You won't be sorry you tried this one!

—PEGGY TERRY

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Nutrition

Calories
547 kcal
27%

Carbohydrates
58 g
19%

Cholesterol
35 mg
12%

Fat
34.3 g
53%

Fiber
1.8 g
7%

Protein
5.8 g
12%

Sodium
366 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Freezer Caramel Drizzle Pie

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 547
Calories from Fat: 309

% Daily Value *
Total Fat 34.3g 53 %
Saturated Fat 19g 95 %
Cholesterol 35mg 12 %
Sodium 366mg 15 %
Potassium 224mg 6 %
Total Carbohydrates 58g 19 %
Dietary Fiber 1.8g 7 %
Protein 5.8g 12 %
** Sugars 35.5g
Vitamin A 13 %
Vitamin C 1 %
Calcium 13 %
Iron 13 %
Thiamin 10 %
Niacin 15 %
Vitamin B6 5 %
Magnesium 10 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.