Caramel Pie

serves 12-16 Prep: 15 m Cook: 25 m Total: 40 m Beginner
5.0/5 (3)
Caramel Pie
Decadent frozen caramel pie with a pecan crust, layers of sweetened cream cheese filling, toasted coconut and pecans, and ribbons of caramel sauce throughout. This no-bake dessert is perfect for potlucks and make-ahead entertaining—just pull it from the freezer and slice.

Ingredients

12 slices servings
  • 1 cup self rising flour
  • 1/2 cup pecans, chopped
  • 1 stick margarine
  • 1 cup pecans, finely chopped
  • 1 cup flaked coconut
  • 1 stick margarine
  • 1 (12.25 oz) jar caramel topping
  • 1 (8 oz) package cream cheese, softened
  • 1 can (14 oz) condensed milk
  • 1 (12 oz) container Cool Whip

Step-by-Step Instructions

  1. Preheat oven to 300°F.
  2. Crust: Mix flour, 1/2 cup chopped pecans, and 1 stick margarine well and press into a 9x13 inch baking dish.
  3. Bake for 25 minutes at 300°F until light golden. Remove from oven and let cool completely.
  4. Topping: While crust is baking, melt 1 stick margarine in a skillet over medium heat. Add 1 cup finely chopped pecans and coconut. Toast, stirring frequently, until light brown, about 5-7 minutes. Set aside to cool.
  5. Filling: Beat condensed milk and softened cream cheese together until smooth and creamy. Fold in Cool Whip until well combined.
  6. Place half of the filling on top of the cooled crust, spreading evenly. Sprinkle with half of the toasted pecan-coconut topping. Drizzle with half jar of caramel sauce.
  7. Add remaining filling and spread evenly. Top with remaining pecan-coconut topping and drizzle with remaining caramel sauce.
  8. Cover tightly with plastic wrap and freeze for at least 4 hours or overnight before serving. Serve frozen, slicing with a warm knife for clean cuts.

Common Problems and Solutions

Q: Can I make this in a pie pan instead of a 9x13 dish?

A: Yes, but you'll need to divide between two 9-inch pie pans. The crust may be thicker, so watch baking time closely.

Q: Why is my crust falling apart when I try to press it in?

A: Make sure your margarine is softened enough to mix thoroughly with the flour and pecans. The mixture should hold together when pressed.

Q: Can I serve this without freezing it?

A: You can serve it chilled from the refrigerator, but it will be softer and messier to slice. Freezing gives the best texture and clean slices.

Tips and Techniques

Toast the pecans and coconut in a skillet rather than the oven for better control—they can go from perfect to burned quickly, so stir constantly and watch closely. Let your cream cheese come to room temperature before mixing for a smoother filling with no lumps.

Ingredient Substitutions

  • Cool Whip: homemade whipped cream (2 cups heavy cream whipped with 1/4 cup powdered sugar)
  • margarine: butter
  • self rising flour: 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt

Equipment Needed

  • 9x13 inch baking dish
  • skillet for toasting nuts and coconut
  • electric mixer for cream cheese filling
  • plastic wrap for freezer storage