This Toasted Coconut and Pecan with Carmel and Cream Cheese is the richest, most decadent pie that is truly to die for. So many have asked that I share this most cherished family heirloom recipe. So, here it is, get ready to fall in love with this simple but dreamy pie recipe and prepare your mouth for a taste of heaven.
Freezer Caramel Drizzle Pie
Ingredients
- 2 9 inch pie shells, baked Use graham cracker or cookie crumb crusts for this pie if you prefer
- 1 stick butter
- 1 package flaked coconut (8 ounces)
- 1 cup chopped pecans
- 14 ounce can sweetened condensed milk
- 8 ounce 8 ounce package cream cheese, softened
- 16 ounce container frozen whipped topping, thawed
- 12 ounce jar caramel ice cream topping
Instructions
- 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 to cool.
- 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.
