Hello folks and welcome back to the All Things Southern kitchen. Just in case you haven’t eaten enough sweets lately, I have a recipe that’s just begging to extend the sweet season. Last week I cooked up a storm of casseroles and soups and took them to my sister in Arkansas who is recovering from back surgery. And while I was there, I had a taste of a pie her friend JoAnn had dropped by for the patient! Have mercy, it was crazy good. JoAnn was kind enough to share the recipe! I’m sorry I don’t have a pic of the pie for y’all! It disappeared before the photo shoot. (Feel free to drop back by for the pic. I have a feeling I’ll be making these again sooner rather than later.)
JoAnn’s Carmel Drizzle Pie
2 deep dish frozen pie crust
1/2 stick butter
1 (7 oz.) pkg. flaked coconut
1 cup pecans, (rough chopped
1 (8 oz.) pkg. cream cheese
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) cool whip
1 (14 oz.) jar caramel ice cream topping
We’ll begin by baking two frozen pie shells according to package directions and setting them aside to cool. Meanwhile, we’ll toast seven ounces of flaked coconut and a cup of roughly chopped pecans in a ½ stick of butter until they’re golden brown. Then we’ll set these aside.
Next, we’ll beat eight ounces of cream cheese and a can of sweetened condensed milk until it’s creamy and fold in a 16-ounce container of cool whip.
Now, to build our pies. We’ll start by dividing half of this cream cheese mixture between the two pie shells. We’ll drizzle each pie with caramel syrup, top each one with 1/2 of the coconut mixture; and finish with the caramel syrup. Slide it in the fridge to chill. I hope you enjoy JoAnn’s Mammaw Pie. It’s good eating from JoAnn’s kitchen and All Things Southern’s kitchen to yours~