Ashley Mac’s Coconut Caramel Pie

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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 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?

You’ll need: butter, coconut, chopped pecans, cream cheese (here’s my easy recipe for homemade cream cheese), sweetened condensed milk, whipped topping, and caramel topping.

So if you are just now catching onto the fact that this isn’t a health food, welcome to the room and pull up a fork.

The rest of us got excited right around the mention of “sweetened condensed milk”.

Just for kicks, I got “lite” whipped topping though, mainly just because that is how my sense of humor works.

~snickers~

You’re also going two need to deep dish pie shells, already baked.

You can make your own if you like but I went the easy way out for this one.

Melt your butter in a skillet.

You know what, I think I’m gonna switch horses and use sweetened shredded coconut in this.

Add in your coconut and pecans

Stir that up and cook over medium low heat until the coconut is all nice and toasty

like so.

Now set that aside to cool a bit.

Place your room temperature cream cheese in a bowl along with your sweetened condensed milk.

Don’t forget to use a spoon to help get the sweetened condensed milk out of the can …

don’t forget to lick said spoon…

Mix that up with an electric mixer until smooth and creamy

Dump in your whipped topping..

and mix again.

Okay so the instructions said to “fold” in but the minute whipped topping hops into my buggy at the grocery store is the same minute it should just resign itself to a fate of being dumped.

So I dumped and then used my electric mixer again to get it all smooth and well blended.

Place 1/4 of your cream cheese mixture into each pie shell

Ashley’s directions say to drizzle caramel over the top.

Now you can look at that photograph of Ashley at the top of this post and just see how graceful she is. I imagine drizzling comes second nature to her.

When it comes to me, though, I sometimes have all the grace of a mad bull in a china shop. My drizzling just turns right into globbing.

Glob or drizzle, just put some caramel over the top however works best for you – about 1/4 of the jar for each pie because we’re going to repeat these layers.

Top each with 1/4 of the coconut pecan mixture.

then repeat layers

Cream cheese mixture…

Caramel…

and coconut pecan mixture.

Now your pies are 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.

Call your honey and let him or her know not to be late for dinner!

Ashley Mac’s Coconut Caramel Pie

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!

 

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66 Comments

  1. LOVE this pie!!! and Ashley’s husband is from Huntsville. His mom, Kathy, is president of the Martha Pullen company, who has the School of Art fashion twice a year with people coming from EVERYWHERE to sew the most beautiful things. I know you also like to sew! Sewing & eating–what a great combo!

  2. And this….right when we have started counting calories to be more aware of what we’re eating. This is torture!! LOL I hate to say I’ve sworn off Cool Whip (I read the label and just couldn’t buy it any more) so I wonder if this will freeze the same with fresh made whipped cream. Ya know, if I decide to splurge on some calories. *innocent look*

    1. Good for you to read labels. Have you read the label on the condensed milk can? There are just too many bad chemicals in processed foods. I will try to make this pie using organic ingredients. It does sound really good.

      1. Vicki, I hadn’t until I just looked it up online. It doesn’t look horrible, but I don’t know what vitamin A palmitate is and might not want to! lol I started making a lot of things from scratch (no more cream of mushroom soup, etc) so I could know and control what we’re ingesting. I had no idea it could be so easy to make these adjustments! I’m not a nutjob about it, but I do try to make adjustments where I can. All the health problems our nation has these days I figure it can’t hurt to get away from what processed foods I can. Let’s report back our outcome if we make it, should be interesting!

        1. I should add what I looked up was Eagle Brand lowfat, the regular is only 10 more calories and ingredients “milk, sugar”.

    1. I’M PRETTY SURE I HAVE HAD IT IN A GRAHAM CRUST BEFORE. DON’T WORRY ‘BOUT THE CRUST, HONEY – THE PIE IS SO DELICIOUSLY, CREAMY RICH, YOU’LL NEVER NOTICE THE CRUST!!!

    2. Amy, I’ve been making this pie for several years now, and I always use graham cracker crusts. A plus for using graham cracker crusts (bought in store) is you can use the plastic shell part as the cover–just flip over. My recipe for this pie says to remove from fridge 10 minutes before serving. Very rich pie, but everyone I’ve serve it to loves it. By the way, I drizzle some of the caramel topping over the top of pie before freezing.

  3. Oh my, that looks wonderful! However, I’m diabetic and I can’t eat coconut, so this shouldn’t be too hard to resist……….yeah, right!!!! I think I’ll just make one part coconutless just for me! We serve pie at our Drive Inn restaurant and I can just imagine how this will go there! I tried a lemon cream pie last weekend and it was pretty wonderful, too. Always looking for new pie recipes! And Christie, that red casserole is still coming. I’m just coming “out of the depths” of my last chemo treatment so things are looking up again for a few days! You’ll get it!! Thanks for all your great recipes and posts. They literally make my day! Marlene

    1. MARLENE – BEST OF LUCK WITH YOUR TREATMENTS, JUST KEEP THE FAITH AND YOU’LL BE FINE. I’M SURE THE PIE WOULD HELP TOO. SORRY YOU’RE SO FAR AWAY OR I WOULD MAKE YOU ONE!!!

    2. Marlene, my mom was diabetic too and I cooked for all the time. Had her on a low carb diet that kept her bgl (blood glucose levels) down nice and low. For this pie, you could easily make a nut crust ( grind up whatever kind of nut you have at home and mix like you would a graham cracker crust with butter and a little splenda (whatever sweetener you prefer). Buy unsweetened coconut which is high and fiber and pretty low in carbs but high in flavor. Use heavy cream with a bit of sugar free pudding mix beat into it for the condensed milk and whip your own cream. Waldens makes a pretty darn good sugar free carmel topping or you might find one at the grocery store. I got mine at http://www.netrition.com they have good prices and a flat 4.95 shipping rate. It wouldn’t be the lowest carb thing you could eat, but it is a treat not something you would make every day. Btw the carmel topping that walden makes, is pretty darn good to dip apple slices in, which is what I bought it for so mom could have a quick and easy dessert when she wanted.
      Hope that helps, have a wonderful weekend and God bless you, diabetes isn’t always the easiest thing to deal with. I know I’ve since developed the beginnings myself. It’s rampent in our family, not many people older than me that doesn’t have it. But I’m keeping it under control so far.
      Hugs,
      V

  4. Christy…I am about to fall over reading this! Pardon my drooling! I would love to have a piece of that pie RIGHT NOW with my coffee! I might not be able to wait for it to freeze! 🙂

    Bountiful Blessings!

  5. Oh Dear Lord – this looks delicious! Like a pie my granny would make – except she’d have to make three to feed her twelve kids!

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