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MaMaw's Pie by


2 (9 inch) pie shells, baked and cooled
1/2 stick (1/4 cup) butter
1 (7 oz.) package sweetened shredded coconut
1 cup pecans, roughly chopped
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) container cool whip ( 2 - 8oz. containers)
1 (14 oz.) jar caramel ice cream topping


Toast coconut and pecans in butter until golden brown. Beat cream cheese and condensed milk until creamy. Fold in cool whip. Start by using 1/2 of the cream cheese mixture evenly between two pie shells. Drizzle 1/4 of caramel sauce over each pie. Sprinkle 1/4 of pecan/coconut over caramel. Repeat layers. Place pies in freeze overnight, covered. Remove from freezer 10-15 minutes before serving.

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