Shandi Woodard

The Back Story

Ingredients

·      1 ½ cup cream cheese

·      1/3 cup melted butter

·      3 cups confectioner sugar

·      1 graham cracker crust pie shell

·      1 cup pecans

·      2 cups shredded coconut

·      Caramel sauce to drizzle

·      8 tablespoons butter

·      1/3 cup melted butter

 

Method

-       In a bowl, mix cream cheese, butter and confectioner sugar with electric mixer for 1 to 2 minutes until smooth

-       Add cream cheese mixture to pie crust and set aside

-       Add 8 tablespoons of butter to cast iron skillet over medium-high heat and add pecans and shredded coconut and toast for 10 to 15 minutes until golden brown

-       Top the pie with pecan and coconut mix

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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