I had no clue what "lowcountry" meant. So, of course, I went to Wikipedia for an answer:
"Lowcountry cuisine is the cooking traditionally associated with the South Carolina Low Country. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the fall line."
This region includes Savannah, which of course is why it's one of Paula's recipes.
Here's The Recipe (found on food network):
1 (16-ounce) box graham crackers
12 tablespoons (1 1/2 sticks) butter
1 cup sugar
1/2 cup milk
1 cup chopped pecans
1 cup or 3 (1/2-ounce) cans shredded coconut
2 cups powdered sugar
1 teaspoon vanilla 4
tablespoons (1/2 stick) butter
3 tablespoons milk
For the filling:
Line a 13 by 9-inch pan with whole graham crackers. Melt the butter in saucepan and add sugar. Beat the egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add the nuts, coconut, and 1 cup graham cracker crumbs. Pour over the crackers in the pan. Cover with another layer of whole graham crackers.
For the topping:
Beat all the ingredients together and spread over top layer of crackers. Chill. Cut into squares.
Here's What I Got:
I got prepped for the filling by lining my pan with graham crackers and measuring out all my ingredients: