Crunch top sweet potato pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Cooked, mashed sweet potatoes |
| 1 | cup | Frozen whipped topping, thawed |
| ½ | cup | Powdered sugar |
| ½ | each | (8 oz.) pkg. cream cheese, softened |
| 1 | teaspoon | Vanilla extrace |
| Coconut Crust | ||
| ¼ | cup | Chopped pecans |
| ¼ | cup | All-purpose flour |
| ¼ | cup | Brown subar |
| 2 | tablespoons | Butter or margarine, melted |
| ½ | teaspoon | Ground cinnamon |
| dash | Of ground nutmeg | |
Directions
Combine sweet potatoes, whipped toping, powdered sugar, cream cheese and vanilla in a mixing bowl; beat with electric mixer until smooth.
Pour mixture into coconut crust. Combine remaining ingredients, stirring well; sprinkle over pie. Bake at 325 degrees about 10 minutes or until topping begins to brown. Chill thoroughly before serving. Yield: 1 8 inch pie. Coconut Crust: 1 (3-½ ounce) can flaked coconut 2 Tbsp. butter or margarine, melted Combine coconut and butter, press into an 8 inch pie plate. Bake at 325 degrees for 8 to 10 minutes or until lightly browned. Cool. From: Sweet Potato Recipes with That Old Fashioned Flavor Shared By: Pat Stockett Submitted By SHARON STEVENS On 10-14-95