Mamaw Pie Recipe

"Great make ahead pie for any occasion. https://www.ishouldbemoppingthefloor.com/2012/11/mamaw-pie-layers-of-fabulousness.html?fbclid=IwAR2N6eeLNoeEneIFgqHNbMoWDxyS3aJyrpRyRhx8ot0N5bTSQNIqRA7HoNs"
 
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Ready In:
10hrs 30mins
Ingredients:
8
Yields:
2 Pies
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ingredients

  • 2 (9 inch) deep dish pastry pie crusts
  • 14 cup butter (salted)
  • 1 (7 ounce) package flaked coconut
  • 1 cup pecans (rough chopped, the texture makes this pie what it is)
  • 1 (8 ounce) package cream cheese, softened (you can use full fat or 1/3 fat, but I wouldn't do fat free})
  • 1 (14 ounce) can sweetened condensed milk
  • 2 (8 ounce) containers whipped topping, thawed
  • 1 (14 ounce) jar caramel ice cream topping (this salted caramel one is fantastic, just use unsalted butter, instead)
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directions

  • Bake your pie shells according to package directions and let them cool completely.
  • While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool.
  • In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?).
  • Have your baked and cooled pie shells ready to fill -- it’s time to start layering!
  • Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture).
  • Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer.
  • Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total.
  • Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight.
  • You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.

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RECIPE SUBMITTED BY

Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.
 
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