Papaw Pie

Papaw Pie
Papaw Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    (9 inch) deep dish pastry pie shells

  • 1/2

    stick butter

  • 1

    (7 ounce) package flaked coconut

  • 1

    cup pecans (chopped rough)

  • 1

    (8 ounce) package cream cheese, softened

  • 1

    (14 ounce) Sweetened Condensed Milk

  • 1

    (16 ounce)container whipped topping, thawed

  • 1

    (14 ounce) jar caramel ice cream topping

Directions

Bake the pie shells and allow them to 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. Time to LAYER: 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 ¼ of the mixture). You should still have half of your mixture left in your bowl. Drizzle ¼ of your caramel sauce over the cream cheese mixture on each pie (1/4 per pie, ½ the jar total). Sprinkle ¼ of the pecan/coconut mixture over the caramel on each pie (again, you’ll use ½ of the mixture total). Repeat the layers, using the remaining ingredients. Place pies in a freezer overnight. Pull them out about 10-15 minutes before serving to let them thaw a bit.

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