Ashley Mac’s Coconut Caramel Pie
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This delicious coconut caramel pie is one of my very favorite freezer pies. Get ready to take a big bite of decadent coconut, creamy, nutty, caramel-y goodness!
Summer time is here and with it comes some of my favorite cold desserts! Today I’m bringing you a brand spanking new freezer pie that I know you’re gonna love. Seriously, you are going to LOVE this coconut caramel pie!
A while back I posted a sneak peek for my book and featured the cover, which was shot on location in Birmingham in the home of the extremely kind and generous Mrs. Sandy Deaton. Thanks again, Mrs. Deaton, for letting us use your porch and for entertaining the kids! Well as it turns out, Mrs. Deaton is no stranger to feeding folks herself and her daughter, Ashley Deaton McMakin owns an award winning catering company in Birmingham, Alabama. Ashley Mac’s began as a hobby venture and has expanded to serve both private and corporate functions in addition to their walk in storefront!
That is Miss A
shley pictured with her beautiful baby. Can’t you just look at that photo and tell what a sweet and gracious person she is? She was kind enough to share one of their popular recipes, Ashley Mac’s Coconut Caramel Pie, with all of us today. You’ll be surprised at how easy this is to throw together. The great thing is that this is a pie served frozen that makes two, so eat one now and save the other to pop out of the freezer and impress your guests the next time they happen by! Don’t ya just love it when life gets easy?
What You’ll Need to Make Coconut Caramel Pie:
Ingredients:
- butter
- shredded coconut
- chopped pecans
- cream cheese (here’s my easy recipe for homemade cream cheese)
- sweetened condensed milk
- whipped topping
- caramel topping
- pie crust (You can make your own if you like but I went the easy way out for this one.)
How to Make Coconut Caramel Pie:
Melt your butter in a skillet.
Add the shredded coconut and chopped pecans to the skillet.
Stir that up and cook over medium low heat until the coconut is all nice and toasty. Now set that aside to cool a bit.
Place your room temperature cream cheese in a bowl along with your sweetened condensed milk.
Mix that up with an electric mixer until smooth and creamy, and then add the whipped topping to the bowl. Fold in the whipped topping until well-combined.
Place 1/2 of your cream cheese mixture into the pie shell.
Put some caramel over the top of the mixture and swirl it in however works best for you.
Top with half of the coconut pecan mixture.
Then let’s repeat these layers!
Cream cheese mixture…
Caramel…
and coconut pecan mixture.
Now your pie is done and ready to freeze before serving!
Place in freezer (you don’t have to cover them right now, you can do that after they are frozen) and freeze until solid.
You are going to love every yummy, decadent bite of this coconut caramel pie! Enjoy!!
Ingredients
- 1/4 cup butter
- 1 8 ounce package flaked coconut
- 1 cup chopped pecan halves
- 8 ounces cream cheese
- 1 14 ounce can sweetened condensed milk
- 16 ounces frozen whipped topping thawed
- 2 deep dish 9-inch pie shells, baked
- 1 12 ounce jar caramel topping
Instructions
- Melt butter in a large skillet. Add coconut and pecans. Cook until brown and set aside.
- Combine cream cheese and sweetened condensed milk in a mixing bowl. Beat with mixer until smooth.
- Fold in whipped topping.
- Layer 1/4 cream cheese mixture in each pie shell.
- Drizzle 1/4 jar of caramel topping on top of cream cheese mixture in each pies.
- Sprinkle half coconut mixture on top.
- Repeat the layer, beginning with the cream-cheese mixture.
- Freeze. Serve frozen.
- yields: 2 pies
LOVE this pie!!! and Ashley’s husband is from Huntsville. His mom, Kathy, is president of the Martha Pullen company, who has the School of Art fashion twice a year with people coming from EVERYWHERE to sew the most beautiful things. I know you also like to sew! Sewing & eating–what a great combo!
And this….right when we have started counting calories to be more aware of what we’re eating. This is torture!! LOL I hate to say I’ve sworn off Cool Whip (I read the label and just couldn’t buy it any more) so I wonder if this will freeze the same with fresh made whipped cream. Ya know, if I decide to splurge on some calories. *innocent look*
Good for you to read labels. Have you read the label on the condensed milk can? There are just too many bad chemicals in processed foods. I will try to make this pie using organic ingredients. It does sound really good.
Vicki, I hadn’t until I just looked it up online. It doesn’t look horrible, but I don’t know what vitamin A palmitate is and might not want to! lol I started making a lot of things from scratch (no more cream of mushroom soup, etc) so I could know and control what we’re ingesting. I had no idea it could be so easy to make these adjustments! I’m not a nutjob about it, but I do try to make adjustments where I can. All the health problems our nation has these days I figure it can’t hurt to get away from what processed foods I can. Let’s report back our outcome if we make it, should be interesting!
I should add what I looked up was Eagle Brand lowfat, the regular is only 10 more calories and ingredients “milk, sugar”.
Looks sinful! I wonder if it would be way to rich to make it in a graham cracker crust??
I’M PRETTY SURE I HAVE HAD IT IN A GRAHAM CRUST BEFORE. DON’T WORRY ‘BOUT THE CRUST, HONEY – THE PIE IS SO DELICIOUSLY, CREAMY RICH, YOU’LL NEVER NOTICE THE CRUST!!!
Why do you need to freeze It? Can you just refrigerate it? Does it get frozen really hard?
Serves up real nice frozen, great consistency. If you refrigerated it it would likely not set as well.
Amy, I’ve been making this pie for several years now, and I always use graham cracker crusts. A plus for using graham cracker crusts (bought in store) is you can use the plastic shell part as the cover–just flip over. My recipe for this pie says to remove from fridge 10 minutes before serving. Very rich pie, but everyone I’ve serve it to loves it. By the way, I drizzle some of the caramel topping over the top of pie before freezing.
Oh my, that looks wonderful! However, I’m diabetic and I can’t eat coconut, so this shouldn’t be too hard to resist……….yeah, right!!!! I think I’ll just make one part coconutless just for me! We serve pie at our Drive Inn restaurant and I can just imagine how this will go there! I tried a lemon cream pie last weekend and it was pretty wonderful, too. Always looking for new pie recipes! And Christie, that red casserole is still coming. I’m just coming “out of the depths” of my last chemo treatment so things are looking up again for a few days! You’ll get it!! Thanks for all your great recipes and posts. They literally make my day! Marlene
MARLENE – BEST OF LUCK WITH YOUR TREATMENTS, JUST KEEP THE FAITH AND YOU’LL BE FINE. I’M SURE THE PIE WOULD HELP TOO. SORRY YOU’RE SO FAR AWAY OR I WOULD MAKE YOU ONE!!!
Marlene, my mom was diabetic too and I cooked for all the time. Had her on a low carb diet that kept her bgl (blood glucose levels) down nice and low. For this pie, you could easily make a nut crust ( grind up whatever kind of nut you have at home and mix like you would a graham cracker crust with butter and a little splenda (whatever sweetener you prefer). Buy unsweetened coconut which is high and fiber and pretty low in carbs but high in flavor. Use heavy cream with a bit of sugar free pudding mix beat into it for the condensed milk and whip your own cream. Waldens makes a pretty darn good sugar free carmel topping or you might find one at the grocery store. I got mine at http://www.netrition.com they have good prices and a flat 4.95 shipping rate. It wouldn’t be the lowest carb thing you could eat, but it is a treat not something you would make every day. Btw the carmel topping that walden makes, is pretty darn good to dip apple slices in, which is what I bought it for so mom could have a quick and easy dessert when she wanted.
Hope that helps, have a wonderful weekend and God bless you, diabetes isn’t always the easiest thing to deal with. I know I’ve since developed the beginnings myself. It’s rampent in our family, not many people older than me that doesn’t have it. But I’m keeping it under control so far.
Hugs,
V
Christy…I am about to fall over reading this! Pardon my drooling! I would love to have a piece of that pie RIGHT NOW with my coffee! I might not be able to wait for it to freeze! 🙂
Bountiful Blessings!
OH MY GOODNESS…. I think my blood sugar just jumped 400 pts…..lol
That looks delicious…..
Oh Dear Lord – this looks delicious! Like a pie my granny would make – except she’d have to make three to feed her twelve kids!
You get the award for fastest commenter today!!! lol
Thank you so much!