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Freezer Caramel Drizzle Pie

Reviewed: Dec. 11, 2012
It was easy and cheap to make. I froze it for a day before serving it out though since I didn't like how it looked dished out with only 12 hrs [but that's just my freezer]. Trying this with an Oreo pie crust seems tempting to try also with this type of recipe, or any "chocolate" type crust. It was a little sweet to some people in the house but for me it was fine. I cooked the coconuts and pecans a bit longer on a low temperature because I wanted it all to be browned evenly as possible and have the flakes come out more crunchy. Depending on what type [brand] you use for your chocolate and caramel syrup be careful when you drizzle it since mines spilled a bit over the crust because I thought it would be thicker in texture; should have tried a little on a spoon or something to see how it would come out first.
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