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We are always on the hunt for delicious desserts not only for us, but for church lunch. Recently, as we pondered what to bring, we realized that we had a small problem… we only only had 1 egg. Going through all our favorite dessert options, there aren’t a lot that only call for 1 egg. (Meanwhile, let’s not even talk about the 16 chickens living in my side year that are freeloading right now). That’s when we all decided a freezer cream-based pie would be perfect! I hope you’ll love our Caramel Coconut Freezer Pie as much as we do.
Caramel Coconut Freezer Pie
The best part about this particular recipe is that you not only get to make one pie; you get to make two! You can either have an extra to share or just keep the second pie in the freezer to eat another day. As long as you wrap it well in aluminum foil, it will stay good for up to two months in the freezer.
The ingredients you need are few and simple! You probably have most of this on hand already.
I don’t normally keep graham cracker crusts in the pantry, but we always have plenty of graham crackers, so we went above and beyond and made our own crusts. It is super easy, so don’t get scared.
If you don’t have a food processor just put the crackers in a big storage ziploc bag and set the kids loose breaking them up. (If you don’t want to make a graham cracker crust, try making this Oreo cookie crust!) While the crust cools, you’ll work on the filling.
Add in the filling, pecans, and caramel topping in two different layers.
Then you’ll need to make the delicious coconut and pecan topping!
I promise—once you make this, you’ll be adding it to your regular rotation and making sure you always have one in the freezer!
Ingredients
- ¼ cup butter
- 1 cup flaked coconut
- 1 1/2 cup pecans, chopped
- 8 oz cream cheese
- 14 oz sweetened condensed milk
- 16 oz Cool Whip
- 8 oz caramel ice cream topping
- 2 graham cracker pie crusts (see below)
- 3 cups graham cracker crumbs, finely ground
- 12 tbsp butter
- 2/3 cup granulated sugar
Directions
- For the pie crusts—In a food processor, finely grind three packages of graham crackers—one sleeve equals about 1 cup. (If not making your own crusts, skip to step 6.)
- Add in butter and sugar and pulse till mixed.
- Press mixture into pie pan. (Tip: We use the bottom of a drinking glass to press down and get an even, firm crust.)
- Bake at 375 degrees for 7 minutes.
- Cool before making pie.
- In a skillet, melt butter over medium heat. Add 1 cup chopped pecans (keep ½ cup pecans out) and coconut, and saute till lightly brown, about 5 minutes. Set aside to cool.
- While topping cools, in a large mixing bowl add cream cheese and sweetened condensed milk. Beat on high approximately 5 minutes, until smooth and slightly fluffy.
- Remove beater and use a spatula to hand fold in both containers of whipped topping.
- To assemble the pies, you will do two layers in each pan. Spread 1/4 of cream cheese mixture into bottom of each pie crust, then top with 4 tbsp of caramel sauce and ¼ cup of pecans (not toasted). Follow with remaining cream cheese mixture, then top with toasted coconut and pecans.
- Freeze pies at least overnight before serving. Let pie thaw in fridge for 1 hour before serving.
Another delicious dessert from the archives: Mammy’s Banana Cake Recipe
