Francis was a great baker that did all the desserts for a restaurant that I worked at during my college years. This was a huge seller and once I added it to my Thanksgiving menu it was a hit with my guests too. It is a quick and delicious embellishment to any pumpkin or sweet potato pie as you bring it out of the oven.

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Recipe Summary

prep:
10 mins
cook:
3 mins
total:
13 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat white sugar, butter, brown sugar, heavy cream, and vanilla extract together in a bowl using an electric mixer until smooth and creamy; stir in coconut and pecans. Spoon mixture over pumpkin pie.

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  • Set oven rack about 8 inches from the heat source and preheat the oven's broiler.

  • Place pie in the oven and broil until bubbly and toasted, 3 to 5 minutes.

Cook's Notes:

A sweet potato pie can be used in place of the pumpkin pie, if desired.

Half-and-half can be used instead of cream. Walnuts or macadamia nuts can be used instead of the pecans.

Nutrition Facts

541 calories; protein 8g; carbohydrates 59.6g; fat 30.9g; cholesterol 51.4mg; sodium 526.9mg. Full Nutrition
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