Frozen Coconut Caramel Pie Recipes
TOASTED COCONUT, PECAN, AND CARAMEL PIE
Very rich tasting pie that is easy to prepare. Everyone loves this pie.
Provided by Patrice
Categories Desserts Pies Pecan Pie Recipes
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
- In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
- Pies may be served chilled or frozen.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g
FREEZER CARAMEL DRIZZLE PIE
This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.
Provided by Karen Neilson
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 12h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
- 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.
Nutrition Facts : Calories 546.7 calories, Carbohydrate 58 g, Cholesterol 35.4 mg, Fat 34.3 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 19 g, Sodium 366 mg, Sugar 35.5 g
FROZEN COCONUT CARAMEL PIE
I received this recipe from a dear friend, who was a great cook and often tried new recipes. This pretty pie is just right for those with a sweet tooth. -Lois Triplet, Springhill, Louisiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
Steps:
- In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside., In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture. , Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.
Nutrition Facts : Calories 421 calories, Fat 22g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 299mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
FROZEN COCONUT PIE
Prepare a delicious Frozen Coconut Pie in just minutes with this recipe. This Frozen Coconut Pie is super creamy thanks to COOL WHIP and cream cheese.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, beating well after each addition.
- Add coconut, COOL WHIP and extract; stir gently until blended. Spoon into crust.
- Freeze 4 hours or until firm. Let pie stand at room temperature 15 min. before cutting into pieces to serve.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 29 g, Fiber 0.8398 g, Sugar 17 g, Protein 3 g
EASY FROZEN COCONUT CREAM PIE
This frozen pie is super easy, creamy and delicious with flakes of coconut throughout and sprinkled atop the pie. I use a store-bought 9-inch graham cracker pie crust, but you could use your own favorite recipe.
Provided by MarthaStewartWanabe
Categories Pie
Time 8h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- If using a homeade graham cracker pie crust, prepare and cool completely.
- In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut.
- Spread filling evenly into pie crust, forming peaks with the underside of a spoon.
- Sprinkle top generously with remaining coconut.
- Freeze, uncovered, for at least 8 hours.
- Cut into slices and serve. Cover loosely with aluminum foil and store left overs in freezer.
Nutrition Facts : Calories 546.4, Fat 34.5, SaturatedFat 23.7, Cholesterol 12.7, Sodium 202.6, Carbohydrate 59.3, Fiber 3.1, Sugar 47.5, Protein 3.8
CARAMEL PIE
I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.
Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
IMPOSSIBLE COCONUT CARAMEL CUSTARD PIE
No muss, no fuss, just a delicious pie that is ready for the oven in five minutes. Forms its own crust with a fabulous custard filling and the coconut topping toasts as the pie bakes.
Provided by Marie
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.
- Pour into greased 10" pie plate.
- Sprinkle coconut on top (optional).
- Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
- Cool completely before cutting.
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