Using coconut, pecans, and hazelnuts to make this nice autumn dessert.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 1
Ingredients:
- 1 baked pie crust
- 1 1/2 cup toasted pecan halves
- 23/4 cup toasted hazelnuts
- 1 cup toasted coconut flakes
- 3/4 cup packed light brown sugar
- 1/3 cup honey
- 6 Tbsp unsalted butter, cut into pieces
- 3 Tbsp heavy cream
- 1/2 tsp salt
Steps:
- For the filling, add the toasted nuts (pecans, hazelnuts, and coconut flakes) to the pie shell. In a pan, mix the brown sugar, honey, butter, heavy cream and salt together. Bring to a boil over medium high heat and cook, stirring constantly, 1 minute. Pour over nuts.
- Bake until bubbly and golden brown 10 to 12 minutes at 375 degrees
F. Cool completely on a wire rack. 
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