Mamaw Pie Recipe - cooking recipe

Ingredients

2 (9 inch) deep dish pastry pie crusts
1/4 cup 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
2 (8 ounce) containers whipped topping, thawed
1 (14 ounce) jar caramel ice cream topping (this salted caramel one is fantastic, just use unsalted butter, instead)

Preparation

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.