When the summer heat hits, my menu (including desserts) includes lighter fare whenever possible. I love finding recipes that don’t require turning on the oven! The pre-summer heat has already soared to triple-digits here in early June (uggghhh!!!), and I was craving a creamy, sweet, cold dessert…and my Creamy Coconut-Pecan Freezer Pie hit the mark! Easy to make and pop into the freezer…no fuss, no muss, and no baking!
If you’re not a coconut fan, you could add an extra handful of flavored chips as a substitute; however, my family LOVES coconut, so I personally wouldn’t leave it out! The coconut taste is subtle but definitely provides flavor, and it also adds a nice texture to the frozen silkiness of the pie.
Adding some sliced bananas or fresh strawberries on the graham cracker crust (before putting in the filling) would also be a VERY yummy twist on this scrumptious dessert! Hope you enjoy!
If you’re not a coconut fan, you could add an extra handful of flavored chips as a substitute; however, my family LOVES coconut, so I personally wouldn’t leave it out! The coconut taste is subtle but definitely provides flavor, and it also adds a nice texture to the frozen silkiness of the pie.
Adding some sliced bananas or fresh strawberries on the graham cracker crust (before putting in the filling) would also be a VERY yummy twist on this scrumptious dessert! Hope you enjoy!
Creamy Coconut-Pecan Freezer Pie
9-inch prepared graham cracker crust
4 ounces shredded coconut (not sweetened)
3/4 cup chopped pecans
1/2 cup butterscotch chips (or other chip flavor of your choice)
7 ounces sweetened condensed milk
5 ounces neufchâtel (reduced-fat) cream cheese, softened
8 ounces frozen fat-free whipped topping, thawed
In a large bowl, use a mixer to whip together the sweetened condensed milk and cream cheese until fluffy. Fold in the whipped topping and set aside. In a separate small bowl, mix together coconut, pecans, and chips.
Spoon half of the cream cheese mixture into the graham cracker crust and spread evenly. Sprinkle with half of the coconut mixture. Top with remaining cream cheese mixture, and finally the remaining coconut mixture. Freeze overnight (at least 12 hours). Serve straight from the freezer.
9-inch prepared graham cracker crust
4 ounces shredded coconut (not sweetened)
3/4 cup chopped pecans
1/2 cup butterscotch chips (or other chip flavor of your choice)
7 ounces sweetened condensed milk
5 ounces neufchâtel (reduced-fat) cream cheese, softened
8 ounces frozen fat-free whipped topping, thawed
In a large bowl, use a mixer to whip together the sweetened condensed milk and cream cheese until fluffy. Fold in the whipped topping and set aside. In a separate small bowl, mix together coconut, pecans, and chips.
Spoon half of the cream cheese mixture into the graham cracker crust and spread evenly. Sprinkle with half of the coconut mixture. Top with remaining cream cheese mixture, and finally the remaining coconut mixture. Freeze overnight (at least 12 hours). Serve straight from the freezer.
