Mamaw Pie

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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 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).

And, this recipe has all of the good stuff...nuts, cream cheese, caramel, and so much more. Layers and layers of fabulousness.

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.

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

Be sure to repeat your layers, using all of your ingredients.

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.

All of the textures and flavors are amazing.

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. 

Grab the printable recipe here or on Dropbox here.

Happy pie season, y'all!