Frozen Coconut Caramel Pie Recipe

5 1
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Frozen Coconut Caramel Pie Recipe

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5 1
Publisher Photo
I received this recipe from a dear friend, who was a great cook and often tried new recipes. This pretty pie is just right for those with a sweet tooth. —Lois Triplet, Springhill, Louisiana
Recommended: Mom's Best Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 2 tablespoons butter
  • 1 cup flaked coconut
  • 1/4 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 2 graham cracker crusts (9 inches each)
  • 1 jar (12 ounces) caramel ice cream topping

Directions

In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside.
In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture.
Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing. Yield: 2 pies (6-8 servings each).
Originally published as Frozen Coconut Caramel Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p98

Nutritional Facts

1 piece: 421 calories, 22g fat (13g saturated fat), 28mg cholesterol, 299mg sodium, 51g carbohydrate (43g sugars, 1g fiber), 5g protein.

  • 2 tablespoons butter
  • 1 cup flaked coconut
  • 1/4 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 2 graham cracker crusts (9 inches each)
  • 1 jar (12 ounces) caramel ice cream topping
  1. In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside.
  2. In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture.
  3. Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing. Yield: 2 pies (6-8 servings each).
Originally published as Frozen Coconut Caramel Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p98

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