Frozen Caramel Silk Pecan Pie

My dad called me today and asked me what I was doing. I was out shopping at that exact moment, but when he told me he made a new homemade pie recipe and he wanted to bring it over, I finished up my shopping real fast and headed home! My dad is known for his baking and his desserts. Whenever he goes home to Tennessee, he has several requests before he even leaves to make some sort of dessert or rolls for someone. I love when daddy gets creative and makes new desserts! He always wants to share the recipe and the dessert with me. And yes, I still call him daddy! I’m a southern girl and that’s just what we do!

I came home to this beautiful pie full of yumminess! This recipe is really easy to make and let me tell you, when you sync your teeth into this one, you taste a silky caramel and vanilla ice cream flavor. But there is no ice cream in this one! This pie has a nice rich flavor that is not “too rich”. Sometimes desserts can be too rich and you only want one or two bites. With this one, I wanted another piece!

You’ll love this one. You will need to store it in the freezer once it’s done and make sure you pull it out about 10 minutes before you are ready to serve. Enjoy this one! It’s a keeper for sure!

Ingredients

• 2 (9 inch) deep dish pastry pie shells
• 1/2 stick salted butter
• 1 (7 ounce) package flaked coconut
• 1 cup pecans, chopped
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) Cool Whip topping, thawed
• 1 (14 ounce) jar caramel ice cream topping

Directions

Bake the pie shells and allow them to cool. While the pie shells are baking, melt your butter in a small sauce pan. Add the coconut and pecans in the melted butter until golden brown. Once done, set aside to cool.

Next, beat the cream cheese and sweetened condensed milk together in a medium bowl until creamy. Fold in the whipped topping.

Here’s where it gets easy…you start layering. Start out by using half of the cream cheese mixture and divide that evenly between the two pie shells (each pie shell will get 1/4 mixture). By the time you are done with this step, you should have half of the mixture left in the bowl. Drizzle 1/4 of the caramel sauce over the cream cheese mixture on each pie. Sprinkle 1/4 of the pecan and coconut mixture over the caramel on each pie, again using 1/2 of the mixture total.

Repeat the layers, using the remaining ingredients. Finish by topping the pies off with the coconut and pecan mixture. Place pies in a freezer overnight. Pull the pies out about 10 to 15 minutes to thaw before serving.

5 from 5 votes

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Frozen Caramel Silk Pecan Pie

Author: Amanda Mason

Ingredients

• 2 inch deep dish pastry pie shells 9
• 1/2 stick salted butter
• 1 ounce package flaked coconut 7
• 1 cup pecans chopped
• 1 ounce package cream cheese softened, 8
• 1 ounce can sweetened condensed milk 14
• 1 ounce Cool Whip topping thawed, 16
• 1 ounce jar caramel ice cream topping 14

Instructions

1. Bake the pie shells and allow them to cool. While the pie shells are baking, melt your butter in a small sauce pan.
2. Add the coconut and pecans in the melted butter until golden brown. Once done, set aside to cool.
3. Next, beat the cream cheese and sweetened condensed milk together in a medium bowl until creamy. Fold in the whipped topping.
4. Here’s where it gets easy…you start layering. Start out by using half of the cream cheese mixture and divide that evenly between the two pie shells (each pie shell will get 1/4 mixture). By the time you are done with this step, you should have half of the mixture left in the bowl.
5. Drizzle 1/4 of the caramel sauce over the cream cheese mixture on each pie. Sprinkle 1/4 of the pecan and coconut mixture over the caramel on each pie, again using 1/2 of the mixture total.
6. Repeat the layers, using the remaining ingredients. Finish by topping the pies off with the coconut and pecan mixture. Place pies in a freezer overnight.
7. Pull the pies out about 10 to 15 minutes to thaw before serving.