i should be mopping the floor: Mamaw Pie {Layers of Fabulousness}

Monday, November 19, 2012

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. 

The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!

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?


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
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
The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
Bake the pie shells and let them cool completely.


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
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.


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
Beat the cream cheese and sweetened condensed milk together until creamy.


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
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?}.


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
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.


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie
{1/4 per pie...1/2 the jar total}.


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie
{again, you'll use 1/2 of the mixture total}.


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
Repeat the layers, using the remaining ingredients.


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
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.


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
All of the textures and flavors are amazing.


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!
 Seriously. This is crazy good.


The only part of this pie that has to be baked is the crust! The rest is just layers of fabulous, including cream cheese, caramel, pecans, coconut and more! It's a show stopper that tastes amazing! Recipe makes two pies: freeze one for later!

To print out the recipe card, click on the image below, 
{it prints both 3x5 and 4x6 to fit your recipe box}.

47 comments:

  1. WOW this looks delish! I'm pinning!

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  2. Oh My! I will definitely be making this! Thanks for sharing. I'm your newest follower.
    http://www.laurieslittlebitsofcreativity.com/

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  3. That looks amazing! Thanks for sharing this with us.

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  4. Ok. Confession: I eat a whole foods, plant based, diet {aka kinda vegan} But I totally wrote down the ingredients for this today... and am dying to make it!! Haha! It looks too amazing to not break the rules and live a little on the edge! I think I will make it for Thanksgiving so I am not tempted to eat both pies all by myself!! Just keep it a secret?! ;)

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  5. you make me hungry right now! my mouth is watering! lol!

    rea

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  6. That looks amazing! By the way, love your blog title. That's one of those chores I always put off around here! -Jamie

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  7. Yummy!! I can't wait to make this!! Thanks for sharing!!

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  8. YUM!!! I do believe that I'm gonna have to give these a try...thanks for sharing the recipe!

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  9. Mamaw's know how to live, don't they?! Sounds delicious, I think I could convince my mother-in-law to make this!!

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  10. You have no idea how much I love this pie. LOVE.

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  11. Kristi,
    This looks so amazing. I would love it if you would link it with my link party this Wednesday. It is called Wednesday's Adorned From Above Link Party at www.adornedfromabove.com. It goes from Wednesday through Sunday.
    Debi

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  12. OH MY HOCKIN' WORD!!!!!!!!!!! whew woman, I am so fixing this! Thanks for sharing. I am sure my friends, family and followers will be reading about this on my blog very soon! I'll link back to you of course :)
    http://spatulasonparade.blogspot.com

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  13. Thanks so much for linking to Make the Scene Monday @ Alderberry Hill. You are being featured later this evening!
    Have a fantastic week ahead!

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  14. Yes, I am in charge of dessert for one of my Christmas parties and I am totally making this! Oh man, that looks so good! Found you via Alderberry Hill and I look forward to reviewing your blog!

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  15. OH MY. Looks like this is going to be part of the Christmas menu... thanks for sharing!

    ¤´¨)
    ¸.·´¸.·*´¨) ¸.·*¨)
    (¸.·´ (¸.·`¤... Jennifer
    http://jennsrandomscraps.blogspot.ca
    http://pinterest.com/jennp6

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  16. Oh,my and I bet there are no calories. I am pinning this one.

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  17. I made this pie for a covered dish at work....it is amazing!!!! I made one slight change and substituted the crust with a pre-made shortbread crust. There were no left overs and lots of requests for the recipie.

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  18. I like Kitsie's idea of swapping out the pie crust for shortbread! Have you ever tried using stabilized whipped cream instead of cool whip?

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  19. I keep at least one of these in the freezer at all time. I do two things differently though. First, I get rid of the baking all together by using graham cracker crusts in the aluminum pans (they don't have to be returned when I take a pie to someone.) Second, I melt Nestles chocolate chips in the microwave and drizzle it over the entire pie. (We don't care for the chocolate ice cream topping.)

    I have also made this pie using the small graham cracker tart shells. Works perfectly for older friends since they don't eat as much.

    I have to admit that the first time I made this pie, I ate a WHOLE pie by myself (the day I made it before my hubby made it home from work!)

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  20. this is coming to our family gathering this weekend!!

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  21. I have a friend allergic to coconut. I would like to make one with out coconut. Any suggestions what I might use in place of coconut?

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    Replies
    1. I just don't like coconut or almond? I was wondering what I could substitute for the coconut as well.

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    2. Try it without the coconut...I bet it would still be yummy!

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  22. Can you use real whipped cream in this recipe?

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    Replies
    1. You could...it may weaken a bit when frozen since real whipped cream is of a more delicate consistency...but it would still taste yummy.

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  23. This looks amazingly delicious! The small panhandle town you speak of, is it Muleshoe?

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    1. My husband was born and raised there. Actually their farm was closer to the community of Lazbuddie, but their address was Muleshoe. He and his siblings attended Springlake-Earth schools.

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    2. Oh I love that, Jeanne!! Love hearing the names of those towns again. My good friend lived in Earth...we always joked about driving to Earth to visit! ;)

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  24. I think I'd rather melt down real caramel, the stuff in the jar really doesn't taste like caramel to me, and the idea of melted chocolate on top sounds awesome!

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  25. I made this pie and it was FABULOUS!! But how long can I make ahead and keep in the freezer? Several days? Thinking of holiday pies.

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    Replies
    1. I've honestly done it up to a month ahead of time. I just do a layer of plastic wrap and a layer of foil. Never had a problem. Thanks for stopping by! Glad you enjoyed!

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  26. I put a can of drained crushed pineapple in with the nuts and add about a quarter cup of lemon juice. Awesome!!!! Better than sex!

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  27. This has ALL my favorite dessert ingredients... You simply can't go wrong with coconut, pecans, sweetened condensed milk and cream cheese! Definitely making this, probably for Thanksgiving. Of course, I will need to do a "test run" first!! :-) Awesome!

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  28. Making it one of my Thanksgiving dinner desserts, thanks!

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  29. I knew better than to follow this link! Now I'm in trouble! I am Type 2 diabetic-BUT I will be making this next week! I just have to get a couple of guards to slap my hands when I try to taste! lol Thanks! Now to find a sugar free, low carb dessert for me!

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  30. This sounds amazing. Thank you for sharing it with us. I love easy and great tasting food,

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  31. Do you use the sweetened coconut? Sounds great!

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  32. Are you suppose to cover the pies before you put them in the freezer??? They are so full I didn't and want to know if it is OK? If I need to what should I use so I don't ruin the beauty of them?

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    Replies
    1. I freeze for about 6 hours so they firm up. Then I cover them with Press-N-Seal or Saran Wrap. Hope you enjoy!

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  33. Okay, I made this for a Thanksgiving gathering, and it was awesome. That said, I wonder if it would be improved by using real whipped cream instead of Cool Whip? It wouldn't be much extra work. I wonder if it would be worth the effort and expense. Thoughts?

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    Replies
    1. I think it would be worth a try! :) I worry that freezing the cream may break it down a bit, though? I say go for it, though...let us know how it turns out.

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  34. I don't like coconut either, but when you toast it with the pecans it's really nutty. It's so good. I would try it first, one with one without.

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  35. How long will this keep in the freezer? I would like to eat one and keep one for later.

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