Frozen Caramel Drizzle Pecan Pie

The easiest pie you’ll ever make, guaranteed! This is a “no-bake” frozen pecan pie recipe that literally takes 10 minutes to prepare. It starts with the layering of cream cheese and a caramel drizzle and is then topped with roasted coconut and pecan chips. A delicious sweet treat that is perfect for summer or for the holidays!

It was such a struggle to figure out what to call this homemade pie recipe. My dad taught me how to make this no bake dessert and while it has the characteristics of a pecan pie (for obvious reasons), it’s also similar to other types of pie I’ve eaten in the past.

Let’s take a turtle pie for example. Turtle pie consists of caramel, a heavy cream base, pecans, and whipping cream. So does this one. This one also reminds me of a million dollar pie a little bit because of the frozen whipped cream, shredded coconut flakes, and a gram cracker crust. Same as this one, except this is more of a pecan pie that doesn’t have crushed pineapple. Caramel pie is also similar because of the caramel base with whipped cream and toasted pecans.

But it isn’t any of those. While there are a lot of similarities, it’s still different.

Why This Recipe Works

• It’s an easy pie recipe that uses the simplest ingredients and is really quick to put together.
• This one is a no bake pie loaded with luxurious layers of cream cheese, cool whip, melted caramel, and toasted pecans and coconut.
• You’ll store this one in the freezer. The creamy filling tastes like ice cream topped with caramel drizzle!

Sweet and indulgent…it just doesn’t get much better than that! This Frozen Caramel Drizzle Pecan Pie is just over the top delicious!

Ingredients You’ll Need

This easy pecan pie recipe makes two pies so you are going to need two pie shells. I use a no bake graham cracker crust. While you can make your own, it’s just easier to buy a store bought crust. For the filling, I combine philadelphia cream cheese, caramel sauce, cool whip, and sweetened condensed milk. I also toast pecan chips and sweetened coconut flakes in butter for the most amazing topping.

With this ingredient list, you’re about to indulge in the best pecan pie of your life!

Step-by-Step Recipe Instructions

Melt the butter in a small skillet, and then add the coconut flakes and pecans in with the melted butter.

With a spatula, mix to combine and toast until the coconut pecan mixture is a golden brown. Once done, set aside to cool.

Using a standing mixer, beat the cream cheese and sweetened condensed milk together on medium speed until creamy.

Using a spatula, fold the cool whip into the bowl of cream cheese mixture until well combined.

Here’s where it gets really easy! It’s time to start layering! Take the two pie shells and place them beside each other. Distribute 1/2 of the cream cheese mixture evenly between the two. Each one will get 1/4 mixture at this point of the layering. By the time you are done with this step, you should have half of the mixture left in the bowl. Drizzle 1-2 ounces of the caramel sauce over the cream cheese mixture on each pie.

From there, sprinkle 1/4 cup of the toasted pecan and coconut mixture over the caramel onto each of the pies (so a total of 1/2 cup for both).

Repeat the layers, using the remaining ingredients. Finish by topping with the remaining coconut and pecan mixture. It should look like this after you finish layering.

Cover with plastic wrap and place each pie in the freezer so they can set overnight. About 10 to 15 minutes before serving, pull the pies out of the freezer to thaw. Using a serrated knife, slice the pecan pie and serve. Just look at that layer of caramel!

Expert Tips and FAQs

• You can use a ready made pie crust if you want, but I prefer it making this recipe with a graham cracker crust. And if you’re gluten free, you can easily find a gluten free graham cracker crust at your local grocery. Or, you can make your own using gluten free graham crackers.
• Make sure the cream cheese, butter, and cool whip is softened at room temperature so that the ingredients are easy to combine.
• A standard jar of caramel topping is 12 ounces. I use a total of about 5 ounces of caramel in this recipe.
• If you don’t have a standing mixer, a hand held electric mixer will work great!
• While this recipe makes two pies, I’m guilty of sometimes combining all the ingredients and just making 1 super thick pie. Both versions are super delish!
• Right before slicing and serving, you can also warm the caramel topping in the microwave and drizzle it over the top. I also drizzle extra caramel over my individual slice. I love caramel sauce!
• Store this in the freezer for 7-10 days.

More Pie Recipes You’ll Love

If you’re a pie lover like me, you have to check out my homemade apple pie recipe. It’s perfect for any holiday or for no reason at all! I mean…who needs a reason to eat pie? Also, this cherry apple cake is pretty much a pie, but is kind of a cake at the same time! Go check it out to see what I’m talking about!

Y’all…this is the best pie recipe and it’s such an easy dessert to make!

I can’t wait to hear how you liked it! Leave me a comment if you make this and tag me @recipesworthrepeating on Instagram and hashtag it #recipesworthrepeating so I can see what you made!

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Frozen Caramel Drizzle Pecan Pie

The easiest pie you'll ever make, guaranteed! This is a "no-bake" frozen pecan pie recipe that literally takes 10 minutes to prepare. It starts with the layering of cream cheese and a caramel drizzle and is then topped with roasted coconut and pecan chips. A delicious sweet treat that is perfect for summer or for the holidays!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Freeze Time: 12 hours

Total Time: 10 minutes

Servings: 8 people

Calories: 714kcal

Author: Amanda Mason

Ingredients

• 2 graham cracker crush pie shells
• 1/2 cup salted butter, softened
• 1 ounce shredded coconut, sweetened
• 1 cup pecans, chopped
• 8 ounces cream cheese, softened
• 1 can sweetened condensed milk
• 1.5 tubs Cool Whip topping, thawed
• 5 ounces caramel topping

Instructions

• Melt the butter in a small skillet, and then add the coconut flakes and pecans in with the melted butter.
• With a spatula, mix to combine and toast until the coconut pecan mixture is a golden brown. Once done, set aside to cool.
• Using a standing mixer, mix on medium low speed the cream cheese and sweetened condensed milk together until creamy.
• Using a spatula, fold the cool whip into the bowl of cream cheese mixture until well combined.
• Here’s where it gets really easy! It's time to start layering! Take the two pie shells and place them beside each other. Distribute 1/2 of the cream cheese mixture evenly between the two pie shells. Each pie shell will get 1/4 mixture at this point of the layering. By the time you are done with this step, you should have half of the mixture left in the bowl. Drizzle 1-2 ounces of the caramel sauce over the cream cheese mixture on each pie.
• From there, sprinkle 1/4 cup of the toasted pecan and coconut mixture over the caramel onto each of the pies (so a total of 1/2 cup for both pies).
• Repeat the layers, using the remaining ingredients. Finish by topping the pies off with the remaining coconut and pecan mixture.
• Cover each pie with plastic wrap and place each pie in the freezer so they can set overnight.
• About 10 to 15 minutes before serving, pull the pies out of the freezer to thaw before serving. Using a serrated knife, slice the pecan pie and serve. Just look at that layer of caramel!

Notes

• Dad used to make this using a flour pie crust. I prefer it making it with a graham cracker crust. And if you're gluten free, you can easily find a gluten free graham cracker crust at your local grocery. Or, you can make your own using gluten free graham crackers.
• Make sure the cream cheese, butter, and cool whip is softened at room temperature so that the ingredients are easy to combine. 
• A standard jar of caramel topping is 12 ounces. I use a total of 5 ounces of caramel in this recipe.
• If you don't have a standing mixer, a hand held electric mixer will work well.
• While this recipe makes two pies, I'm guilty of combining all the ingredients and just making 1 super thick pie. Both are super delish!
• Right before slicing and serving, warm up the caramel topping in the microwave and drizzle it over the top of the pie. I also drizzle extra caramel over my individual slice. It's that good!
• Store this in the freezer for 7-10 days.

Nutrition

Calories: 714kcal | Carbohydrates: 65g | Protein: 10g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 79mg | Sodium: 503mg | Potassium: 347mg | Fiber: 3g | Sugar: 30g | Vitamin A: 891IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 2mg

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Update Notes: This post was originally published in October 2015, but was re-published with updated step-by-step instructions, pictures and tips in July 2020.