Gold Mine Pie
Submitted by diamondgauri
No-bake frozen Gold Mine Pie layered with cream cheese filling, caramel drizzle, and toasted coconut-pecan crunch. Two pies from one batch, freezer-friendly for make-ahead desserts.
YIELD
1 PiePREP
20 minCOOK
20 minREADY
45 minThis no-bake frozen pie stacks layers of creamy, crunchy, and caramel into two pies at once. A sweetened condensed milk and cream cheese filling gets folded with whipped topping for a mousse-like base, then layered with ribbons of caramel sauce and a skillet-toasted coconut and pecan crumble.
The toasting step is where the flavor lives. Coconut and chopped pecans cook in melted margarine until golden brown, getting nutty and fragrant before they hit the pie. That toasted crunch between the creamy layers is what makes this more than just another icebox pie.
Each pie gets two rounds of layering: cream cheese filling, caramel drizzle, coconut-pecan crumble, then the whole sequence again. Freezing sets everything firm enough to slice cleanly, but five minutes at room temperature softens it into the right creamy-crunchy texture.
Chef Tips
- Stir the coconut and pecans constantly while toasting. They go from golden to burned in seconds because of the margarine.
- Soften the cream cheese fully before beating. Lumps in the filling won’t disappear once the whipped topping goes in.
- Drizzle the caramel in thin lines rather than pooling it. Thin layers freeze better and distribute the sweetness more evenly.
- These keep in the freezer for several days, making them ideal for making well ahead of a party or holiday.
Variations
- Chocolate drizzle: Alternate the caramel layers with hot fudge sauce for a turtle pie vibe.
- Graham cracker crust: Swap the standard pie shells for graham cracker crusts for a butterier, crunchier base.
Ingredients
Directions
Melt margarine in large skillet. Add coconut and chopped nuts. Cook until golden brown, stirring frequently. Set aside.
Combine cream cheese and condensed milk. Beat until smooth, fold in whipped topping.
Layer ¼ cream cheese mixture in each pie shell. Drizzle ¼ of caramel topping on each pie. Sprinkle ¼ of coconut mixture evenly over pie.
Repeat layers with remaining ingredients. Cover. Freeze until firm.
Let stand at room temperature for 5 minutes before serving. Keep refrigerated.
Pies can be kept in freezer for several days before using.
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