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

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