So now I’m sort of obsessed.

I made these little grasshopper pie in a jars a few weeks ago, and they are all I can think about. Seriously, guys, they were so good and so easy and having a stock of them in my freezer at the ready is pretty much a dangerous proposition for a person with no willpower. Even Doodle kept going to the freezer saying, “Let’s have some more of that grasshopper pie.”

So we did.

Then a little more.

And then…we ran out.

While I seriously debated making another batch, I thought it would be fun to try something a little different. And, since Easter is just around the corner, I sort of have coconut on the brain. I’m throwing it in everything: banana bread, carrot cake cookies, ice cream, popcorn, blondies…so why not pie?

In a jar.

Frozen.

Something I can sneak and hog out on in the middle of the night, when no one else will be the wiser.

 

Coconut Caramel Pie in a Jar
 
Ingredients
For the crust:
  • 8 graham cracker sheets, finely crushed
  • 4 tablespoons butter, melted
  • ¼ cup sugar
For the pie:
  • 1 cup sweetend, flaked coconut
  • 3 tablespoons butter
  • ½ cup chopped pecans
  • 1 cup sweetened condensed milk
  • ½ carton whipped topping
  • 4 ounces cream cheese
  • 1 jar caramel topping
Method
For the crust:
  1. Mix together crackers, melted butter, and sugar, and press ¼ of the mixture into 4 wide-mouth (oz) mason jars.
  2. Place jars on a cookie sheet, and bake at 350 for 6 minutes.
For the pie:
  1. Melt butter in a heavy skillet. Add coconut and chopped pecans, and cook until lightly brown. Set aside to cool.
  2. In a mixing bowl, combine cream cheese and condensed milk and beat well. Fold in whipped topping.
  3. Pour half of the mixture into each of the four mason jars. Drizzle with caramel topping (a couple of teaspoons) and some of the coconut-pecan mixture. Top with remaining cream cheese mixture.
  4. Freeze, about 6 hours.
  5. Before serving, top with remaining coconut-pecan mixture and drizzle with additional caramel topping.

These would also be the perfect dessert for Easter dinner…they are quick and easy to assemble and since they need time to freeze, you can have them prepped and ready to go the day before.

I’m co-hosting this Bunny Hop and Blog Party with some really great gals.  Make sure to check ’em out!  They have lots of wonderful Easter ideas lined up for you:

Crock-Pot Au Gratin Potatoes from the Crock-Pot Ladies

Carrot Strawberries from Tina at Sugar Bean Bakers

Strawberry-Rhubarb Pie in a Jar from Kristen at Frugal Antics of a Harried Homemaker.

What fabulous Easter ideas do you have planned for the weekend? Feel free to link them below! Have fun!


I’m also linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!