Name: Francis' Pumpkin Crunch Pie recipe
Ingredients: ¼ cup white sugar;3 tablespoons butter, softened;2 tablespoons packed brown sugar;2 tablespoons heavy whipping cream;½ teaspoon vanilla extract;½ cup shredded coconut;½ cup finely chopped pecans;1 (9 inch) pumpkin pie

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Ingredients

¼ cup white sugar 3 tablespoons butter, softened 2 tablespoons packed brown sugar 2 tablespoons heavy whipping cream ½ teaspoon vanilla extract ½ cup shredded coconut ½ cup finely chopped pecans 1 (9 inch) pumpkin pie

Nutrition Info

540.5 calories carbohydrate: 59.6 g cholesterol: 51.4 mg fat: 30.9 g fiber: 6.3 g protein: 8 g saturatedFat: 10.5 g servingSize: - sodium: 526.9 mg sugar: 34.4 g transFat: : - unsaturatedFat: : -

Directions

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.
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.

Recipe Yield

1 9-inch pie

Recipe Note

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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