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Mamaw Pie Recipe

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This recipe for Mamaw Pie is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (9") deep pastry pie shells
1/2 stick salted butter
1 (7 oz.) package flaked coconut
1 cup pecans (rough chop)
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) container whipped topping, thawed
1 (14 oz.) jar caramel ice cream topping
Directions:
Directions:
Bake the pie shells and allow them to cool completely. While your pie shells are baking, toast your coconut and pecans in the butter until they become golden brown. Set them aside to let them cool. Beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping.
Time to layer: start by using 1/2 your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture). You should still have half of your mixture left in your bowl. Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie (1/4 per pie, 1/2 the jar total). Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie (again, you'll use 1/2 of the mixture total). Repeat the layers, using the remaining ingredients. Place pies in a freezer overnight. Pull them out about 10-15 minutes before serving to let them thaw a bit.

 

 

 

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