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Crunch Top Sweet Potato Pie Recipe
Serves 6
Ingredients: 1 3/4 cup sweet potatoes, cooked, mashed
1 cup frozen whipped topping, thawed
1/2 cup icing sugar
4 oz cream cheese, softened
1 tsp vanilla
3 1/2 oz coconut
2 tbsp butter
2 tbsp margarine, melted
1/4 cup pecan, chopped
1/4 cup flour
1/4 cup brown sugar
2 tbsp butter
2 tbsp margarine, melted
1/2 tsp cinnamon
Dash nutmeg
Instructions: 1. Combine sweet potatoes, whipped toping, powdered sugar, cream cheese and vanilla in a mixing bowl; beat with electric mixer until smooth.
2. Pour mixture into coconut crust.
3. Combine remaining ingredients, stirring well; sprinkle over pie.
4. Bake at 325 degrees about 10 minutes or until topping begins to brown.
5. Chill thoroughly before serving.
6. Yield: 1 8 inch pie.
7. Combine coconut and butter, press into an 8 inch pie plate.
8. Bake at 325 degrees for 8 to 10 minutes or until lightly browned.
9. Cool.
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