When it comes to cooking; baking/making desserts and sweets has to be my favorite.
I came across a recipe recently for a caramel drizzle freezer pie over at simply sweet home.
It looked and sounded delicious. and makes 2 so plenty to go around.
I did change the recipe slightly so I have included the original amounts alongside my own.
1 packet Marie biscuits, crushed
90 g butter, melted or 2 (9 inch) prepared graham cracker crusts (we don't have graham crackers here in Australia and we must make our own bases, no pre prepared bases for us I'm afraid)
My quantities ( I had lots of leftover topping so have original quantities
halved the amount for future reference)
3 tablespoons of butter 6 tablespoons butter
100g shredded coconut 200g shredded coconut
1/2 cup chopped pecans 1 cup chopped pecans
1 can sweetened condensed milk
225g cream cheese, softened
500ml cream, whipped
1 jar caramel ice cream topping
Either use pre prepared biscuit bases or crush the Marie biscuits in a food processor , add in the melted butter.
Press the crumble mix into 2 pie cases and bake in the oven for 10 mins at 180'C.
Cool in cases on a wire rack.
While the bases cool,
Place butter in a fry pan and melt over medium heat. Add coconut and pecans, and stir until coconut and pecans are lightly toasted, just a few minutes. Set aside to cool.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped cream.
Spoon 1/4 of cream cheese mixture into each biscuit base. 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 and freeze overnight.
Allow to thaw for 5 to 10 minutes prior to serving.
This pie was a hit here on Christmas day, and I have had many requests for the recipe.
For U.S readers the recipe is originally from All recipes, you can view US quantities there.
I will be linked up at these fab parties: