How to Make Caramel Drizzle Pie
One recipe, two pies, and no baking required. In this video, Nicole shows you how to make a sweet and crunchy caramel drizzle pie. Topped with a toasted coconut-pecan mixture and drizzled with caramel ice cream syrup, the pies go into the freezer for around eight hours. With a final touch of caramel syrup over the top, these caramel drizzle pies are salty, creamy, and the perfect summertime dessert to cool off with!
Transcript
00:00 Caramel drizzle pie.
00:01 One recipe, two pies, no baking required.
00:04 Start by melting butter in a skillet,
00:06 stirring pecans and coconut,
00:07 and toast that until it's golden brown.
00:09 Oh, that smells good.
00:10 Now let it cool.
00:11 Next, beat together condensed milk and cream cheese
00:13 until light and fluffy, fold in the whipped cream.
00:15 Then divide everything among the two pies.
00:17 Yes, this recipe calls for Cool Whip.
00:19 Don't shoot the messenger.
00:20 Top with half a jar of caramel ice cream topping.
00:22 Top that with the rest of your cream mixture.
00:24 Top with the remaining caramel
00:26 and then that coconut pecan mixture.
00:28 To the freezer, eight hours.
00:29 (crunching)
00:32 Sweet and salty, creamy and crunchy.
00:36 Perfect bite.
00:37 All about that caramel.
00:40 (slurping)
00:42 (glass clinking)