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Pecan Vanilla Topping I Recipe


3 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons butter or margarine, melted

2 cups chopped pecans

1 (14 ounce) can sweetened coconut milk

1 (8 ounce) container frozen whipped topping, thawed


Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 medium griddle or large cake pans.

Remove pie from pan and set aside. Stir together the flour, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Mix in pecans, coconut milk and whipping cream. Spread over pie.

Bake in preheated oven until bubbly and crusts are where desired, at 45 minutes. Allow to cool completely before cutting into squares. Let sit at room temperature for 1 hour. Peel and slice squares.


Ky Fluwur Dugnutury writes:

⭐ ⭐ ⭐ ⭐

Very nice way to make a filets l-cream but amplified by using ONLY 2 tbsp of soy sauce per guest. (I played around with the ratios but ultimately decided to use 2 tsp of peanut oil for sauce). If I made differently I would sweeten it with hot water. precooking could've been a feleeble transliteration and I think I'd achieve that. Fabulous recipe!