macadamia & coconut topping for sweet potato pie

Name: Macadamia & Coconut Topping for Sweet Potato Pie
Prep time: 5 min
Cook time: 15 min
Cuisine: American
Ingredients: 1 large can evaporated milk; 3/4 cup(s) brown sugar packed; 1/4 cup(s) all purpose flour or wondra; 1/2 cup(s) macadamia nuts, chopped; 1/3 cup(s) cups chopped pecans; 1/2 stick(s) butter; 1 teaspoon(s) vanilla extract; 3/4-1 cup(s) shredded unsweetened coconut

(2 RATINGS)

66 Pinches 4 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Dec 24, 2012

This is a recipe I created to top a sweet Potato pie that did not have enough filling in the crust. I had roasted 4 rather large sweet potatoes, thinking it was enough to make @ least 2 deep dish pies. I ended up having about 1 and a half, so I baked it as usual, but decided I needed something to finish filling the pie crust with. This was my solution. It is not a praline topping, nor is it coconut pecan, but it does sort of remind you of a cross between the two. I had no idea how it would turn out, but was rather surprised at the outcome. It tasted quite tasty. See what you think

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Macadamia & Coconut Topping for Sweet Potato Pie.

prep time 5 Min

cook time 15 Min

method Stove Top

yield Makes enough for 1 pie

Ingredients

1 large can evaporated milk
3/4 cup brown sugar packed
1/4 cup all purpose flour or wondra
1/2 cup macadamia nuts, chopped
1/3 cup cups chopped pecans
1/2 stick butter
1 teaspoon vanilla extract
3/4-1 cup shredded unsweetened coconut

How To Make macadamia & coconut topping for sweet potato pie

Step 1

Add milk butter to a small sauce pan. In a small bowl Mix brown sugar with flour, and pour into liquid. Heat slowly over low heat till butter melts and mixture begins to thicken.

Step 2

Remove from heat add vanilla, both chopped nuts, & shredded coconut. Stir to combine. Then spread mixture over top of pie, or several pies if desired. Chill till ready to serve.
Step 3

You could also try this between cake layers with another type of frosting if desired. I used 2 types of nuts because I wanted to use up the Macadamia nuts left over from making White Chocolate Chip cookies, and there weren't enough so I combined the two nuts. To create this recipe.
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