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.


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…


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


  • 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


  • 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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  1. I made this pie for a birthday dessert about a month ago. I didn’t layer it and I used graham cracker crust. It was wonderful!!

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