Mamaw Pie {Layers of Fabulousness}

I just updated this popular layered pie recipe to include a printable recipe card.

 I Hope your family and friends enjoy this fabulous delight as much as we do. 

This pie has been in my recipe book for almost ten years now. It's my go-to pie when I want to wow people with pie awesomeness. It's easy to put together ahead of time and keep in the freezer until you need it. The recipe was given to me for a community cookbook I was on the committee for years ago in a small Texas panhandle town where we lived at the time {hugs to my mules}. The lady handed me the card and said that her family called this "Mamaw Pie". The recipe card had a different title for it, which is what ended up in that cookbook, but I still call it "Mamaw Pie". I've made a few adjustments over the years, just tailoring it more to our own tastes...but it's still that Mamaw's amazing pie.

Because who am I to take credit away from someone's Mamaw?

You'll Need:

• 2 {9 inch} deep dish pastry pie shells {I use the pre-made refrigerated ones...no judging, please!}
• 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 {it's such a fine line, isn't it?}.

This is my layering set up. I like to have it all ready to go.

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
{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.

All layered up! Place pies in the freezer overnight.
You'll pull them out about 10-15 minutes before serving to let them thaw a bit.

All of the textures and flavors are amazing.

 Seriously. This is crazy good.

To print out the recipe card, click on the image below, 

{it prints both 3x5 and 4x6 to fit your recipe box}.

nopin = "nopin"