Freezer Caramel Drizzle Pie

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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.

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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.

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