Happy Mother’s Day! (a couple of days late)
I hope all you wonderful mothers were celebrated and felt loved.
I was fortunate to spend the weekend with my mom and family to celebrate my brother graduating, I just love it when we all get together. . . it doesn’t happen enough
What did you do to celebrate?
I feel like people try and define all the things that make up a good mom and I’ve seen almost all the new tear-jerking commercials or YouTube videos out there that are meant to show you the long, crazy list of things moms do for their kids and family. Don’t get me wrong, I could probably go on and on about the things that my mom did/does for me or the crazy hoops I go through for my kiddo and hubby.
However, all those things are combined into one main thing that makes up a great mom: they love their kids.
The love that moms have for their kids is different from any other love, it’s what drives all the crazy stuff we do for our kids.
I think love is the most important aspect because if we start listing everything we do for our kids it starts to be a competition and which mom gives up more than the next.
Moms do what they can to love their kids and that is why I love and cherish my mom: because she loves me for me.
Alright. . .now onto the Pie!
Speaking of mothers, my mother-in-law gave me the recipe for this amazing caramel coconut cream pie
I was freaking out the first time I ate this pie, the only conversation that followed me taking a bite was to talk about this pie
It is one of those pies that you have to eat in silence because you want think about every bite and personally enjoy it and then tell every person in ear shot how crazy delicious it is!
I’m actually not a huge fan of coconut, but toast it in butter and cover it in caramel, apparently I become coconut’s biggest fan.
My husband on the other hand took no convincing to shovel this in his mouth, he loves coconut. Good thing this recipe makes two pies or I probably wouldn’t have gotten but one piece.
What are you most thankful for about your mom?
Ingredients
- 6 tablespoons butter
- 12 oz flaked coconut
- 3/4 cup chopped pecans
- 8 oz cream cheese softened
- 1 can sweetened condensed milk
- 12 oz jar caramel topping
- 2 – 9 ” baked deep-dish pie shells
- 12 oz whipped topping
Instructions
- Melt butter in skillet and add coconut and pecans
- Cook on medium heat, stirring often, until golden brown, set aside
- Combine cream cheese and condensed milk until smooth
- Fold in whipped topping
- Layer 1/4 cream cheese mixture in each pie shell
- Drizzle 1/4 caramel topping on each pie and sprinkle 1/4 coconut pecan mixture
- Repeat layers, cover in plastic wrap and freeze (at least 2-3 hours)
- Keep frozen but remove at least 5 minutes before serving
