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Memaw's Pies (makes 2)


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Memaw's Pies (makes 2) 0 Picture


  • You'll Need:
  • 2 {9 inch} deep dish pastry pie shells {I use the pre-made refrigerated 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



Step 1

Bake the pie shells and let them cool completely
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

Beat the cream cheese and sweetened condensed milk together until creamy

Fold in your whipped topping...careful not to "break it down" too much, but still get it incorporated nicely

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.

Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie
{1/4 per pie...1/2 the jar total}.

Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie
{again, you'll use 1/2 of the mixture total}.

Repeat the layers, using the remaining ingredients.

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.


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