Description

Craving a dessert that’s rich, creamy, and effortlessly indulgent? This Freezer Caramel Drizzle Pie is a no-bake delight that layers a luscious cream cheese filling with caramel, toasted pecans, and coconut in a graham cracker crust

Ingredients

Scale

With eight ingredients, this recipe delivers bold flavors and textures. Use quality caramel topping for a rich finish.

6 tablespoons (85 g) butter: Toasts the pecans and coconut for a rich, nutty flavor.
1 cup (120 g) chopped pecans: Adds crunchy, nutty texture.
1 (7-ounce / 198 g) package shredded coconut: Brings a sweet, chewy contrast.
1 (14-ounce / 397 g) can sweetened condensed milk: Provides sweetness and a creamy base.
1 (8-ounce / 226 g) package cream cheese, softened: Creates a rich, tangy filling.
1 (16-ounce / 454 g) container frozen whipped topping, thawed: Adds lightness and fluffiness.
2 (9-inch) prepared graham cracker crusts: Offer a buttery, crunchy base.
1 (12-ounce / 340 g) jar caramel ice cream topping: Delivers a gooey, sweet drizzle.
Substitutions and Variations:
- Dairy-Free: Use vegan butter, vegan cream cheese, coconut condensed milk, and dairy-free whipped topping.
- Nut-Free: Omit pecans and increase coconut to 1 ½ cups, or use crushed pretzels for crunch.
- Gluten-Free: Use gluten-free graham cracker crusts or make your own with gluten-free graham crackers.
- Lower Sugar: Use low-fat cream cheese, sugar-free caramel topping, and reduce sweetened condensed milk to 10 ounces (300 g) with a splash of plant-based milk.
- Flavor Twist: Add 1 teaspoon vanilla extract to the filling or swap caramel for chocolate or butterscotch topping.

Why These Ingredients Matter: The toasted pecans and coconut add crunch and depth, the cream cheese and whipped topping create a light, creamy filling, the caramel provides gooey sweetness, and the graham cracker crusts offer a sturdy, buttery base.

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Instructions

Step 1: Toast the Pecans and Coconut

Melt 6 tablespoons butter in a medium skillet over medium heat.
Stir in 1 cup chopped pecans and 1 (7-ounce) package shredded coconut until coated.
Sauté, stirring frequently, until lightly toasted and fragrant, about 5 minutes.
Remove from heat and set aside to cool.
Tip: Watch closely while toasting to avoid burning, and stir constantly for even browning.

Step 2: Prepare the Filling

In a large bowl, beat 1 (14-ounce) can sweetened condensed milk and 1 (8-ounce) package softened cream cheese with an electric mixer on medium speed until fluffy, about 2 minutes.
Fold in 1 (16-ounce) container thawed frozen whipped topping with a spatula until fully combined and Stuand smooth.
Tip: Ensure cream cheese is softened to avoid lumps, and fold the whipped topping gently to maintain its airy texture.

Step 3: Assemble the Pies

Spoon ¼ of the whipped topping mixture into each of the 2 (9-inch) prepared graham cracker crusts, spreading evenly with a spatula.
Drizzle ¼ of the 12-ounce jar of caramel ice cream topping over each crust (about 3 ounces per pie).
Spread another ¼ of the whipped topping mixture over the caramel layer in each crust.
Drizzle the remaining caramel topping over the top of each pie.
Sprinkle the toasted pecan-coconut mixture evenly over the top of both pies.
Tip: Spread the filling and caramel evenly for balanced flavor, and warm the caramel slightly if needed for easier drizzling.

Step 4: Freeze

Cover both pies with plastic wrap or foil.
Freeze for 8 hours or overnight to set the filling and create a firm, sliceable texture.
Tip: Ensure the pies are well-covered to prevent freezer burn.

Step 5: Serve

Remove the pies from the freezer and let sit for 5 minutes to soften slightly for easier slicing.
Slice each pie into 8 equal portions (16 servings total) and serve frozen.
Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and serve immediately to maintain the frozen texture.