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Whole pie topped with toasted pecans and shredded coconut sitting on a counter.
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5 from 6 votes

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!
Prep Time10 mins
Freeze Time12 hrs
Total Time10 mins
Course: Dessert
Cuisine: American
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