Thursday, May 18, 2017

Freezer Caramel Drizzle Pie

Picture this:

It's hot.  It's humid.  You have company coming and you have zero desire to fire up that oven and heat up your house.
Oh, that day is coming soon, my friends.
Summer is coming.

Cookies, cakes, cobblers, traditional pies, and most of your standard desserts are obviously out unless you want to go the store-bought route, right?

So, what's a girl (or guy) to do?

Freezer pie is what you're going to do.
Ok, I won't be presumptuous- freezer pie is what I think you should do.  :-)

There are a lot of varieties out there, but today we're going to talk about the Caramel Drizzle variety I made not too long ago.  It really couldn't be easier!

I started with a store-bought pie crust- you could totally make your own, but I was seeking simplicity that day.  This particular pie simply calls for whipping together cream cheese and condensed milk and then folding it into whipped topping.  From there you just plop it into the pie crust and layer with little drizzles of caramel topping.  Finish the whole thing off with toasted pecans and coconuts.  Toss your delightful dessert in the freezer until you're ready to slice and serve!

Seriously could not be easier.  Yes, it's a little sweet...but it's also delicious.  If your sweet tooth isn't up to the challenge I think you could easily leave out the caramel inside and just top it off with a little drizzle over the pecans and coconut.  You could probably even get away with leaving out the condensed milk entirely without sacrificing the consistency of the pie.  Have fun with it!

The best part of this creamy concoction?  Besides those toasted pecans and coconut?
This recipe makes two pies!  One for now and one for later in the summer.

Dig in!

2 (9") prepared graham cracker crusts
6 Tbsp butter
1 (7 oz) package shredded coconut
1 C chopped pecans
1 (14 oz) can sweetened condensed milk
1 (8 oz) package cream cheese, softened
1 (16 oz) container frozen whipped topping, thawed
1 (12 oz) jar caramel ice cream topping

1. Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Sauté over very low heat until coconut and pecans are lightly toasted, about 20 minutes. Set aside on paper towel lined dish.

2. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight. Serve frozen.

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