Reviewed: Aug. 19, 2008

Scrumptious! When first glanced at recipe, I thought "caramel ice cream topping" referred to caramel ice cream for use as a topping. Thus, purchased ice cream and no caramel topping. Instead, used Dulce De Leche, which was lying around the house, and the results were fantastic! Since Dulce De Leche is thicker than caramel sauce, it did not drizzle evenly on each layer. Instead, we achieved a marble swirling effect, which was simply delicious! I wish I could give this recipe more than five stars!!

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kimmers

Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

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Reviewed: Aug. 13, 2008

I am in LOVE with this recipe. Maybe my best dessert find on AR! (that good!!) I made this for a cookout tonight, and I hardly got any because it was eaten so quickly. The few bites I did have were outstanding. I made my own carmel sauce, and I also made a raspberry drizzle (I adore the combo of raspberry and chocolate, so I figured carmel would be good too... it totally was). Thank you so much for this recipe, so easy, so good.

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 9, 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!

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jul. 14, 2008

I took this to a dinner party and everyone, esp. the men, raved about it! It is rich, but so easy to make.

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NewsteadECS

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

Made this for 4th of July, and everyone loved it! The only modification that I made was to use 3 TBSP butter instead of 6, and add a dash of olive oil to a cast iron skillet for the toppings. Next time I am going to try the large-sized pie crusts to keep the toppings from falling off the pies. Wonderful recipe...thanks!!!

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Pam T.

Cooking Level: Expert

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Reviewed: Jun. 25, 2008

This is hands down the best pie I have ever made. I took it to work and they are still talking about it. It's as easy as it is delicious and you get 2 pies! I call this my secret pie recipe that I will only share with my best friends who promise not to pass it around! That's how much I love it. Make this for your friends and family and you'll be their hero!

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Amy

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Reviewed: 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.

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GAYLEREYNOLDS

Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA

Living In: Danville, Virginia, USA

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Reviewed: May 21, 2008

Oh. . this was so good. It was simple to prepare, but was a hit. It would probably be nice with a bit of chocolate. I think next time I will try to mix some chocolate sauce or cocoa into the cream cheese/whipped cream mixture.

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Stephanie D

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: 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!

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TaraP

Cooking Level: Intermediate

Home Town: Ravenna, Ohio, USA

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Reviewed: May 8, 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.

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TERI GOGOLA

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Dearborn Heights, Michigan, USA

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Reviewed: Apr. 29, 2008

This pie is like heaven in your mouth. I will definitely be making this again...and again. To cut down on the sweetness I used a regular pie crust, sugar free caramel topping and lite cool whip. I also used reduced fat cream cheese, and it still tasted sinful. although it should be noted that when using reduced fat cream cheese you have to let it stay in the freezer longer for it to set up. It may have been the combination of all the reduced fat ingredients that made it a little looser, but no matter, the end product was a winner.

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lena1374

Home Town: Sheridan, Arkansas, USA

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Reviewed: Apr. 26, 2008

Truly amazing! This recipe is highly customizable. Next time I am going to add some chocolate fudge ice cream sauce to the cream cheese mixture. This is so easy to make. I want to just eat the coconut mixture.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Apr. 23, 2008

this recipie is amazing....the best part is that it is really easy to put your own twist on it.......but a very good base for a personal treat that the entire family will deff. enjoy!!!!

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danyelle

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Reviewed: Feb. 28, 2008

Wonderful and easy I only did half the recipe since it seemed to be too much.Definitely a keeper!

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miri

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Reviewed: Jan. 26, 2008

Good. Like a cheesecake without all the work. My family was a bit unsure if they would like this but they really did. We needed to keep it in the fridge for about a half hour to soften enough to cut well.

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rohogato

Cooking Level: Intermediate

Living In: Colebrook, Connecticut, USA

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Reviewed: Jan. 20, 2008

Amazing! I made this for a dinner party and it was sooo simple that I was skeptical about the outcome... It was really sweet and rich...but oh so good!

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Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Dec. 31, 2007

I never got a chance to taste this myself, but I brought both pies to a large holiday gathering and everyone raved about it. Both pies were gone in no time. I will have to make again to try it for myself.

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LBrown71

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Reviewed: Dec. 26, 2007

I made this for Christmas. It was very good. The only thing is that once I got to mother-in-laws house and set it unlevel in her freezer, the carmel oozed to one side. It was still very good and I will make again on New Year's for family reunion.

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chewie

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

Absolutely the best pie recipe on this website!! I didn't change a thing. I received so many compliments and requests for the recipe that I was almost overwhelmed. Thank you for such a decadentand sinfully rich pie!!!!

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BLONDEFUDGE

Cooking Level: Expert

Home Town: Bethesda, Maryland, USA

Living In: Zebulon, North Carolina, USA

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Reviewed: Nov. 24, 2007

I made this desert for Thanksgiving. It was the bomb. I mean my family loved this desert. It was not too sweet; it was just right. I will be using this recipe alot!!!!!!!! Thanks...

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