Heaven In A Pie Plate

Heaven In A Pie Plate

from southernliving.com
Dessert
315 min
16 servings

Heaven in a pie plate starts with a creamy cheesecake-like filling. Buttery pecans, coconut, and crunchy Oreos are all tied together with some salted caramel so there's something heavenly in every bite.

Ingredients

  • 2pkg. cream-filled chocolate sandwich cookies (such as oreos), divided
  • ½ tsp.kosher salt
  • 1 ¼ cupsunsalted butter, divided
  • 1 cupchopped pecan halves
  • 1pkg. sweetened flaked coconut (about 2 heaping cups)
  • 1can sweetened condensed milk
  • 1pkg. cream cheese, softened
  • 1 tsp.vanilla extract
  • 2containers frozen whipped topping, thawed, divided (such as cool whip)
  • 1jar sea salt caramel dessert sauce, divided (such as mrs. richardson’s) (about 1 2/3 cups)

Directions

  1. 1

    Gather all ingredients.

  2. 2

    Remove 20 of the cookies from 1 of the packages of chocolate cookies; set aside. Working in 2 batches, process remaining cookies (about 30 oz.) in a food processor until crushed into very fine crumbs, about 30 seconds. Transfer crumbs to a large bowl and add salt. Microwave 1 cup of the butter in a heatproof bowl on HIGH until melted, 30 to 60 seconds. Add melted butter to crumb mixture and stir until well combined.

  3. 3

    Transfer crumb mixture to 2 ungreased deep dish (9- to 9 1/2-inch) pie plates (about 3 cups per plate); firmly press crumbs into bottom and up sides of pie plates. Freeze crusts, uncovered, until firm, about 20 minutes.

  4. 4

    Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium. Add pecans; cook, stirring often, until fragrant, 1 to 2 minutes. Stir in coconut; cook, stirring constantly, until toasted and golden, about 4 minutes. Transfer to a large baking sheet; spread in an even layer. Let cool completely to room temperature, about 20 minutes.

  5. 5

    Beat together sweetened condensed milk, cream cheese, and vanilla in a large bowl with an electric mixer on high speed until smooth, about 1 minute. Stir in 1/2 container of the whipped topping to lighten the cream cheese mixture. Gently fold in remaining 1 1/2 containers whipped topping in 3 batches until just combined.

  6. 6

    Spoon about 2 cups of the cream cheese mixture into each cooled pie crust; spread into an even layer with an offset spatula. Drizzle about 1/3 cup of the caramel sauce on each cream cheese mixture in crusts; gently swirl into cream cheese mixture. Sprinkle 1 cup of the cooled coconut mixture on top of each pie. Coarsely crumble 5 of the reserved cookies onto each pie in an even layer. Repeat layers once more with remaining 4 cups cream cheese mixture, 2/3 cup of the caramel sauce, remaining 2 cups cooled coconut mixture, and remaining 10 cookies. Drizzle with remaining about 1/3 cup caramel sauce evenly over top both pies.

  7. 7

    Cover with plastic wrap and freeze until firm, at least 4 hours or up to 24 hours. When ready to serve, remove pie from freezer and allow to stand at room temperature for 10 minutes before slicing.