Frozen Coconut-Pecan-Caramel Pie

Coconut-Caramel-Pecan Pie

Let's be honest. Our knitting day at the lake last week probably should have been called an eating day at the lake. Everything was so good. And it was fun to sample other folks' cooking. A real treat was the frozen pie that Mellie brought. That was the perfect dessert for a very hot day. And she gladly provided the recipe for me to share with you.

Yes. We knitters take our food seriously. 

And when it got too hot to knit outside, we moved inside.

Truthfully, I nearly forgot to make a picture of this pie. I tasted it (a big bite) and realized how delicious it was. <swoon> I flew back into the kitchen and plated the one intact slice left so that I could make this photo. It was that good. Worth stopping mid-dessert to make this picture for you. Thank you, Mellie, for bringing the pie and sharing the recipe.


3 regular 9-inch frozen pie shells (or 2 deep 9-in pie shells)*
1/4 cup butter
1 (7-oz) package flaked coconut
1/2 cup chopped pecans
1 (8-oz) block cream cheese, softened
1 (14-oz) can Eagle Brand sweetened condensed milk
1 (16-oz) Cool Whip
1 (12-oz) jar caramel, butterscotch or chocolate ice cream topping

Bake pie shells according to directions and cool.

Melt butter in skillet. Add coconut and pecans. Cook until golden brown, stirring frequently.           Remove from heat and let cool.

Combine cream cheese and Eagle Brand milk, and beat until smooth. Fold in cool whip.  Layer ¼ of the cream cheese mixture in the pie shells.  Drizzle ¼ of ice cream topping over the cream cheese mixture.  Sprinke the nuts and coconut evenly over the topping.  Repeat the layering again.  1) cream cheese mixture, 2) Topping, 3) Coconut and nuts.  Cover and freeze until firm.                                                

Let stand 5 minutes before serving. Refreeze leftovers. 

        *Note: Can use 2 graham cracker pie crusts. 

One of our knitters was collecting some of the recipes from our lunch to use for Thanksgiving. She is hosting a large family gathering this year. This pie went on her list because it makes 3 pies and, like the sour cream muffins, can be made ahead of time and stored in the freezer. Her family is going to be happy.