This is a print preview of "Crunch Top Sweet Potato Pie" recipe.

Crunch Top Sweet Potato Pie Recipe
by Global Cookbook

Crunch Top Sweet Potato Pie
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  Servings: 6

Ingredients

  • 1 3/4 c. Sweet potatoes cooked, mashed
  • 1 c. Frzn whipped topping thawed
  • 1/2 c. Icing sugar
  • 4 ounce Cream cheese softened
  • 1 tsp Vanilla
  • 3 1/2 ounce Coconut
  • 2 Tbsp. Butter -=Or possibly=-
  • 2 Tbsp. -margarine, melted
  • 1/4 c. Pecan minced
  • 1/4 c. Flour
  • 1/4 c. Brown sugar
  • 2 Tbsp. Butter -=Or possibly=-
  • 2 Tbsp. -margarine, melted
  • 1/2 tsp Cinnamon ds Nutmeg

Directions

  1. Combine sweet potatoes, whipped toping, powdered sugar, cream cheese and vanilla in a mixing bowl; beat with electric mixer till smooth. Pour mix into coconut crust. Combine remaining ingredients, stirring well; sprinkle over pie. Bake at 325 degrees about 10 min or possibly till topping begins to brown. Refrigeratethoroughly before serving.
  2. Yield: 1 8 inch pie.
  3. Combine coconut and butter, press into an 8 inch pie plate. Bake at 325 degrees for 8 to 10 min or possibly till lightly browned. Cold.