Mamaw Pie

I found this recipe on Pinterest and decided to make it for Thanksgiving. This pie is CRAZY GOOD! I had many people ask me what was in it, and got lots of compliments on it. This recipe makes TWO pies, so be aware of that. You don’t have to bake this pie, but it does need to go in the freezer for a bit. I took mine out Thanksgiving morning and we drove an hour with them, and they were just perfect.

rating: 9.8

Mamaw Pie

makes 2 pies


2 {9 inch} deep dish pastry pie shells
1/2 stick 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…I wouldn’t do fat free}
1 {14 ounce} can sweetened condensed milk
1 {16 ounce} container whipped topping thawed {I used two 8 ounce ones}
1 {14 ounce} jar caramel ice cream topping


Bake the pie shells and let them 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…careful not to “break it down” too much, but still get it incorporated nicely. 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}. 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
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 the freezer overnight.
You’ll pull them out about 10-15 minutes before serving to let them thaw a bit.

photo (2)

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One Response to Mamaw Pie

  1. koolaidmoms says:

    Sounds yummy! I Pinned it to make later this month!

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