Crunch Top Sweet Potato Pie

  • on December 10, 2007
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Ingrients & Directions

1 3/4 c Cooked, mashed sweet Coconut Crust
-potatoes 1/4 c Chopped pecans
1 c Frozen whipped topping, 1/4 c All-purpose flour
-thawed 1/4 c Brown subar
1/2 c Powdered sugar 2 tb Butter or margarine, melted
1/2 ea (8 oz.) pkg. cream cheese, 1/2 ts Ground cinnamon
-softened ds Of ground nutmeg
1 ts Vanilla extrace

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 (3-1/2 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.

1 servings

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