New this month
Get the Allrecipes magazine just $5!

Freezer Caramel Drizzle Pie

"This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night."
Added to shopping list. Go to shopping list.


12 h 30 m servings 547 cals
Original recipe yields 16 servings (2 - 9 inch pies)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 284
  1. 345 Ratings

Most helpful positive review

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 bot...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 bot...

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 coco...

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 co...

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 ...

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. ...

I have made this for years & everyone RAVES about it. Always a huge hit. The family is disappointed if I don't make it for Thanksgiving. Where I found it, it was actually called "Oh gawd Pie", )...

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 ti...

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 s...

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...