You are here: HomeRecipesCookies and DessertsThe Best Frozen Pie... Ever
This is one of those old recipes from around the 60s and 70's that just won't go away.   The reason is Frozen Caramel and Pecan Piebecause it so gooooood.  It's always been a kid favorite and I've never found an adult that didn't like it too.

This recipe makes two 9 inch pies or you can make in in a glass 9 x 13 oblong pan and cut into squares for a crowd.    

I like it with a chocolate cookie crust....the graham cracker crust is good too...but hey, chocolate is good with everything.   If you make it with the chocolate cookie crust you could drizzle a bit of good chocolate syrup over the top as well as the caramel.

Hey, might as well go all the way!

2          graham cracker or chocolate cookie crusts - 9 inch crusts
1/4       cup butter
1          package flaked coconut - 8 ounces
1/2      cup chopped pecans (or almonds, your choice)
1         package cream cheese, softened - 8 ounces
1         can sweetened condensed milk
1         container frozen whipped topping, thawed
1         jar caramel ice cream topping - 12 ounce jar

1.  In a medium skillet, melt butter or margarine over medium heat. Add coconut and nuts. Toss well, and saute until coconut is lightly browned. Set aside to cool.

2.  In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping.

3.  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.

3.  Freeze till pretty solid.     If frozen overnight let the pie sit out just a bit to soften enough to cut easily.