Crunch Top Sweet Potato Pie

Recipe Ingredients

		Filling
1 3/4 cups	414ml	Sweet potatoes - cooked, mashed
1 cup	237ml	Frozen whipped topping - thawed
1/2 cup	99g / 3.5oz	Icing sugar
4 oz	113g	Cream cheese - softened
1 teaspoon	5ml	Vanilla
		Coconut Crust
3 1/2 oz	99g	Coconut
2 tablespoons	30ml	Butter -=or=-
2 tablespoons	30ml	- margarine - melted
		Topping
1/4 cup	36g / 1.3oz	Pecan - chopped
1/4 cup	15g / 0.5oz	Flour
1/4 cup	40g / 1.4oz	Brown sugar
2 tablespoons	30ml	Butter -=or=-
2 tablespoons	30ml	- margarine - melted
1/2 teaspoon	2.5ml	Cinnamon

Recipe Instructions

ds Nutmeg 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 325about 10 minutes or until topping begins to brown. Chill thoroughly before serving. Yield: 1 8 inch pie. Combine coconut and butter, press into an 8 inch pie plate. Bake at 325F for 8 to 10 minutes or until lightly browned. Cool.

Source:
Cooking Light, March 1995, page 166

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