FROZEN COCONUT CARAMEL PIE
Frozen Coconut Caramel Pie is loaded with luxurious layers of fluffy frozen cheesecake-y filling, caramel ice cream topping, and toasted coconut and pecans. It's packed with fabulous flavor that'll keep you coming back for more!
Love rich and creamy comfort food desserts? Love toasted coconut, pecans, and caramel? Then I have the perfect dessert for you with this Frozen Coconut Caramel Pie.
Loaded with luxurious layers of fluffy frozen cheesecake-y filling, caramel ice cream topping, and toasted coconut and pecans, this pie is packed with fabulous flavor. It's indeed on the sweet side, but it's a sweetness I'm more than happy to indulge in.
Loaded with luxurious layers of fluffy frozen cheesecake-y filling, caramel ice cream topping, and toasted coconut and pecans, this pie is packed with fabulous flavor.
As an added bonus, since this pie is prepared and then frozen, it can be made a good bit ahead of time.
Hosting a large cookout and want to get some prep done in advance? Or want to make those Thanksgiving desserts a couple of weeks ahead? No problem! Whip up a batch of these tasty pies, pop them in the freezer, and you're good to go ... Just pull them out of the freezer when you're ready to serve.
I was introduced to this Coconut Caramel Pie recipe by my brother's mother-in-law at a dinner she hosted a few days before my brother's wedding. But not only was I introduced to this tasty recipe that night, it's also the night my parents and I learned what Southern "barbecue" is.
Our family had not yet moved to North Carolina at the time my brother got married, and we were visiting from Vermont for the wedding. It wasn't until several years later that I moved ... and several years after that that my parents followed along after my brother and me.
That night of the pre-wedding dinner, we encountered the classic North/South misunderstanding when invited over for "barbecue" ~ we assumed we were invited for a cookout. But oh no, we weren't.
See, in the North, "barbecue" is a verb ... meaning to get a bunch of people together and cook a meal outside on the grill.
Bake the pie crusts enough head of time so they're completely cooled when it comes time to assemble your pies.
But in the South? Oh, in the South "barbecue" is an entirely different thing. And some might even go so far as to say "barbecue" is a Southern subculture.
Because in the South, "barbecue" is a noun ... meaning smoky-flavored pulled-pork that's been cooked for hours over a fire pit.
Oh yes, "barbecue" is the classic North/South misunderstanding for sure. But I'm so glad I was introduced to Southern barbecue that night ... and introduced to this Frozen Coconut Caramel Pie alongside it.
To start making this pie, first bake up two bottom-crust pie shells. I use pre-made pie shells from the grocery store freezer section. But you can certainly make your own if you'd prefer.
Bake the pie crusts enough ahead of time so they're completely cooled when it comes time to assemble your pies.
Next, toast some coconut and chopped pecans in a skillet with some melted butter.
Toasting the coconut and pecans with butter brings a rich buttery flavor, and gives the coconut a little bit of crunch. When layered into the finished pie, that coconut and pecan crunch is a wonderful textural element for the creamy pie filling.
While the toasted coconut mixture is cooling, whip up a mixture of cream cheese, sweetened condensed milk, and Cool whip. This will be the creamy cheescake-y filling that makes up the bulk of the pie.
Spread a layer of cream cheese filling into each pie crust, and then drizzle on a layer of caramel ice cream topping ...
Sprinkle the caramel layer with the toasted coconut mixture ...
Then repeat the layers, ending with toasted coconut on the top ...
Pop the assembled pies in the freezer until firm. And they're ready to go whenever you need them ... whether that's in a few hours or in a couple of weeks!
The sugar content of the sweetened condensed milk keeps the pie's cheesecake-y filling from freezing solid, leaving it a perfectly creamy texture. When served, it will be like a very soft ice cream texture.
Let the pie stand at room temperature for about 5 minutes before slicing to serve ... this will make the pie easier to cut and allow the pie to reach a peak creaminess factor.
As an added bonus, since this pie is prepared and then frozen, it can be made a good bit ahead of time.
And when you do cut those slices?
You may just want to cut them on the big side. Because while this pie is admittedly on the sweet side, it's a sweetness I think you'll be more than happy to indulge in.
Because loaded with luxurious layers of fluffy frozen cheesecake-y filling, caramel ice cream topping, and toasted coconut and pecans, this pie is packed with fabulous flavor that'll keep you coming back for more.
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Ingredients2 baked bottom-crust pie shells, cooled
1/4 c. unsalted butter
1 (7 oz.) package coconut
1/2 c. chopped pecans
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
2 (8 oz.) tubs Cool Whip
1 (12 oz.) jar caramel ice cream topping
Directions
PREPARE FILLING: Melt butter in a large skillet over medium heat. Add coconut and pecans. Cook, stirring constantly, until coconut is light golden brown. Set aside to cool while you prepare the rest of the pie filling.
In a mixing bowl, combine softened cream cheese and sweetened condensed milk. Stir or beat with an electric mixer on low speed until smooth. Gently fold in Cool Whip.
MAKE PIE LAYERS: Spoon ¼ of the cream cheese mixture into each baked pie shell. Drizzle ¼ of the caramel ice cream topping in each pie on top of the cream cheese mixture. Sprinkle ¼ of the coconut mixture over the caramel in each pie.
Repeat layers in each pie.
Cover and freeze until firm, several hours or overnight.
SERVE & ENJOY: When ready to serve, remove pie from the freezer and allow to stand at room temperature for 5 minutes before slicing.
Enjoy!
Love rich and creamy comfort food desserts? Love toasted coconut, pecans, and caramel? Then I have the perfect dessert for you with this Frozen Coconut Caramel Pie.
Loaded with luxurious layers of fluffy frozen cheesecake-y filling, caramel ice cream topping, and toasted coconut and pecans, this pie is packed with fabulous flavor. It's indeed on the sweet side, but it's a sweetness I'm more than happy to indulge in.
Loaded with luxurious layers of fluffy frozen cheesecake-y filling, caramel ice cream topping, and toasted coconut and pecans, this pie is packed with fabulous flavor.
As an added bonus, since this pie is prepared and then frozen, it can be made a good bit ahead of time.
Hosting a large cookout and want to get some prep done in advance? Or want to make those Thanksgiving desserts a couple of weeks ahead? No problem! Whip up a batch of these tasty pies, pop them in the freezer, and you're good to go ... Just pull them out of the freezer when you're ready to serve.
I was introduced to this Coconut Caramel Pie recipe by my brother's mother-in-law at a dinner she hosted a few days before my brother's wedding. But not only was I introduced to this tasty recipe that night, it's also the night my parents and I learned what Southern "barbecue" is.
Our family had not yet moved to North Carolina at the time my brother got married, and we were visiting from Vermont for the wedding. It wasn't until several years later that I moved ... and several years after that that my parents followed along after my brother and me.
That night of the pre-wedding dinner, we encountered the classic North/South misunderstanding when invited over for "barbecue" ~ we assumed we were invited for a cookout. But oh no, we weren't.
See, in the North, "barbecue" is a verb ... meaning to get a bunch of people together and cook a meal outside on the grill.
Bake the pie crusts enough head of time so they're completely cooled when it comes time to assemble your pies.
But in the South? Oh, in the South "barbecue" is an entirely different thing. And some might even go so far as to say "barbecue" is a Southern subculture.
Because in the South, "barbecue" is a noun ... meaning smoky-flavored pulled-pork that's been cooked for hours over a fire pit.
Oh yes, "barbecue" is the classic North/South misunderstanding for sure. But I'm so glad I was introduced to Southern barbecue that night ... and introduced to this Frozen Coconut Caramel Pie alongside it.
To start making this pie, first bake up two bottom-crust pie shells. I use pre-made pie shells from the grocery store freezer section. But you can certainly make your own if you'd prefer.
Bake the pie crusts enough ahead of time so they're completely cooled when it comes time to assemble your pies.
Next, toast some coconut and chopped pecans in a skillet with some melted butter.
Toasting the coconut and pecans with butter brings a rich buttery flavor, and gives the coconut a little bit of crunch. When layered into the finished pie, that coconut and pecan crunch is a wonderful textural element for the creamy pie filling.
While the toasted coconut mixture is cooling, whip up a mixture of cream cheese, sweetened condensed milk, and Cool whip. This will be the creamy cheescake-y filling that makes up the bulk of the pie.
Spread a layer of cream cheese filling into each pie crust, and then drizzle on a layer of caramel ice cream topping ...
Sprinkle the caramel layer with the toasted coconut mixture ...
Then repeat the layers, ending with toasted coconut on the top ...
Pop the assembled pies in the freezer until firm. And they're ready to go whenever you need them ... whether that's in a few hours or in a couple of weeks!
The sugar content of the sweetened condensed milk keeps the pie's cheesecake-y filling from freezing solid, leaving it a perfectly creamy texture. When served, it will be like a very soft ice cream texture.
Let the pie stand at room temperature for about 5 minutes before slicing to serve ... this will make the pie easier to cut and allow the pie to reach a peak creaminess factor.
As an added bonus, since this pie is prepared and then frozen, it can be made a good bit ahead of time.
And when you do cut those slices?
You may just want to cut them on the big side. Because while this pie is admittedly on the sweet side, it's a sweetness I think you'll be more than happy to indulge in.
Because loaded with luxurious layers of fluffy frozen cheesecake-y filling, caramel ice cream topping, and toasted coconut and pecans, this pie is packed with fabulous flavor that'll keep you coming back for more.
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Frozen Coconut Caramel Pie
1/4 c. unsalted butter
1 (7 oz.) package coconut
1/2 c. chopped pecans
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
2 (8 oz.) tubs Cool Whip
1 (12 oz.) jar caramel ice cream topping
Directions
PREPARE FILLING: Melt butter in a large skillet over medium heat. Add coconut and pecans. Cook, stirring constantly, until coconut is light golden brown. Set aside to cool while you prepare the rest of the pie filling.
In a mixing bowl, combine softened cream cheese and sweetened condensed milk. Stir or beat with an electric mixer on low speed until smooth. Gently fold in Cool Whip.
MAKE PIE LAYERS: Spoon ¼ of the cream cheese mixture into each baked pie shell. Drizzle ¼ of the caramel ice cream topping in each pie on top of the cream cheese mixture. Sprinkle ¼ of the coconut mixture over the caramel in each pie.
Repeat layers in each pie.
Cover and freeze until firm, several hours or overnight.
SERVE & ENJOY: When ready to serve, remove pie from the freezer and allow to stand at room temperature for 5 minutes before slicing.
Enjoy!
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