"This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night." — Karen Neilson
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2 (9 inch)
prepared graham cracker crusts
1 (7 ounce) package
1 (14 ounce) can
sweetened condensed milk
1 (8 ounce) package
cream cheese, softened
1 (16 ounce) container
frozen whipped topping, thawed
1 (12 ounce) jar
caramel ice cream topping
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!
This was okay. Honestly, I thought it was just too sweet; however, it was very easy to make!
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.
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!
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!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Freezer Caramel Drizzle Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 309
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