Ashley Mac’s Coconut Caramel Pie

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 Ashley 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!!

Ashley Mac’s Coconut Caramel Pie

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Servings: 0

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

Tried this recipe?Mention @southernplate or tag #southernplate!