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
Oooh that looks tasty, doesn’t it? Mmmmmm. I’m going to have to imagine eating it because my dude hates coconut and pecans and making a pie (or 2!) just for me would be a bad idea. Wonder if there’s anything I could substitute for the pecans and coconut… Maybe I could just make 1 pie and make half of it like the recipe says and just sprinkle mini chocolate chips or chopped peanut butter cups or broken up graham crackers with hot fudge sauce on the other half for Mr. Picky.
I have friends that don’t like coconut (which makes no sense to me). The cream cheese filling really is like a frozen ice cream treat … so that made me start thinking of ingredients that would go well with it in place of coconut: peanuts & fudge topping; chopped up peanut butter cuts and caramel; and crushed Oreos were my favorite ideas.
WOW! I had to take more insulin just reading this! I can’t wait to try this on my friends and family….that’s so funny about the “lite” whipping cream when including condensed milk, but sounds like what I would do…sorta like getting a diet drink to go with the hamburger and fries….
Thanks so much for all the wonderful, simple recipes and the postings that accompany them, makes a day brighter….
I make this but we call it “oh God Pie” because when you take a bite you say “Oh God that’s good!” But we use a graham cracker crust, and leave out the coconut because the folks in my house “got dropped on their heads as kids”!
Hi Christy,
I am a new subscriber but I’m loving your recipes and down home cooking. You are making the same recipes I grew up on so I feel like I’ve discovered gold when I found your website and wonderful recipes. I’ve already made several things like your strawberry cake which was scrumptious! This coconut pie looks fantastic and I’m already thinking of new versions like making one of the layers chocolate! I love getting new recipes in my email and especially reading your funny comments as you explain each step. You are soooo refreshing! I’m looking forward to many more great recipes and especially your cookbook! Thanks a bunch!!
Christy can I send you the anticipated hospital bills I am going to run up from recipes like this? It is so incredibly simple, not cheap but it’s the simplicity that amazes me about most of the recipes I read……..and ohhhhhhhhhhhhhhhh soooooooooooooooooooooo goooooooooooood!~!
Oh, my in-laws are going to LOVE this one! Of course, so will my kids, husband, and ME! This has the same basic ingredients as the in-laws favorite cheese cake, AND coconut and nuts, so they’ll be crazy about this. I’m making it as soon as we finish off the carrot cake.
Sounds like another great recipe to make and keep in the freezer for our big family beach reunion!!! We all LOVE the ingredients, and if we slice it in 12 pieces rather than 8, it MIGHT be manageable calorie-wise! lol
And I think making it with “real” whipped cream and in a graham cracker crust would be D.I.V.I.N.E.!!!!