i should be mopping the floor: Mamaw Pie

Monday, November 19, 2012

Mamaw Pie

This Mamaw Pie Post contains affiliate links. I make a small portion when these links are used, at no additional cost to you.

I've been making this Mamaw Pie recipe since I was a newlywed...it's one of our faves. The beauty of it is that it makes two pies and they are intentionally stored in the freezer until an hour before serving. I mean, it's holiday dinner perfection. I just updated this recipe for Mamaw Pie to include a printable recipe card, too.
Mamaw Pie Recipe


Mamaw Pie has been in my recipe book for almost 16 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 kept in the freezer until needed. 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 (yay, Mulehoe!). 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? Grab this recipe below.

Mamaw Pie

Y'all. This Mamaw Pie recipe is everything. Every single person I have shared the recipe with raves about it...and then makes it yearly for Thanksgiving from then on (I have friends who have made it for over 15 years). It's seriously delicious. And crazy easy. The fact that you get two full (heaping) pies out of it is fantastic, too. Plus, you can make this days if not weeks ahead of time. I love keeping one in the freezer at all times...in case I need to take a meal to a friend or something along those lines (like...if I have a bad day and just need an entire pie to myself).
Make-Ahead Pie
And, this recipe has all of the good stuff...nuts, cream cheese, caramel, and so much more. Layers and layers of fabulousness.

Layered Pie

Mamaw Pie Recipe


Grab the printable recipe here or on Dropbox here.

Ingredients:

  • 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 fat, but I wouldn't do fat free}
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) container whipped topping thawed (I use two 8 ounce ones)
  • 1 (14 ounce) jar caramel ice cream topping (this salted caramel one is fantastic, just use unsalted butter, instead)

Mamaw Pie 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.

Grab the printable recipe here or on Dropbox here.



Freezer Pie
This is my layering set up (above). 
I like to have it all ready to go.


Thanksgiving Pies



Pecan and Cream Cheese Pie


Caramel and pecan pie
Be sure to repeat your layers, using all of your ingredients.


Caramel, cream cheese, pecan pie
All layered up! Place your Mamaw Pies in the freezer overnight to set them. Then take them out the next day to wrap them. Again, I double layer them with one layer of Press-N-Seal and a second (outer) layer of aluminum foil.

Mawmaw Pie Recipe
All of the textures and flavors are amazing.


Easy Pie Recipe

Looking for More Make-Ahead Pie Recipes?

  • My Ten Make-Ahead Holiday Pies can solve all of your holiday planning issues. 
  • This Berry Pie from Carissa Shaw is another good one. 
  • I know my sweet friend, Norine, from Norine's Nest, because of her amazing Pumpkin Chiffon Pie. I have made this pie for two years now and adore it. 

Layered Mamaw Pie
Grab the printable recipe here or on Dropbox here.

Happy pie season, y'all!


57 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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    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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    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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    Replies
    1. What a fun twist on the recipe...love it! And LOL! ;)

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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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    1. Right?!? These are all of MY favorites, too! Thank you so much for stopping by. Calories totally don't count in test runs. ;)

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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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    1. Hmmm...yes, it may be a bit of trouble for you. Honestly, I've done a low carb plan for the last three years with a lot of weight loss success. I made meed to tweak this a bit for all of us still wanting this kind of pie! xoxo

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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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    Replies
    1. You're so welcome! Thanks so much for stopping by.

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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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    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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    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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  36. This pie is incredible! I've made this pie about 7 or 8 times now. I made it for Thanksgiving, Christmas and several church dinners. Everyone always raves about it and asks for the recipe!

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    1. Thank you so much, Jennie! It's one of our faves, too. xoxo

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  37. Thanks for sharing. I am mamaw also

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