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| Francis' Pumpkin Crunch Pie |
"Francis become a high-quality baker that did all the desserts for a restaurant that I worked at in the course of my college years. This become a large dealer and once I delivered it to my Thanksgiving menu it was successful with my visitors too. It is a short and delicious embellishment to any pumpkin or candy potato pie as you bring it out of the oven."
Ingredients :
- 1/4 cup white sugar
- three tablespoons butter, softened
- 2 tablespoons packed brown sugar
- 2 tablespoons heavy whipping cream
- half teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup finely chopped pecans
- 1 (9 inch) pumpkin pie
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 13M |
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- Beat white sugar, butter, brown sugar, heavy cream, and vanilla extract collectively in a bowl using an electric mixer until clean and creamy; stir in coconut and pecans. Spoon mixture over pumpkin pie.
- Set oven rack approximately 8 inches from the heat supply and preheat the oven's broiler.
- Place pie in the oven and broil until bubbly and toasted, 3 to five mins.
Notes :
- A sweet potato pie may be utilized in place of the pumpkin pie, if favored.
- Half-and-1/2 may be used instead of cream. Walnuts or macadamia nuts may be used as opposed to the pecans.
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