Crunch Top Sweet Potato Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
FILLING
1 3/4 cup: Sweet potatoes cooked, mashed
1 cup: Frozen whipped topping thawed,
1/2 cup: Icing sugar,
4 ounce: Cream cheese softened,
1 tsp: Vanilla,
COCONUT CRUST
3 1/2 ounce: Coconut,
2 tbsp: Butter -=OR=-,
2 tbsp: -margarine, melted
TOPPING
1/4 cup: Pecan chopped,
1/4 cup: Flour,
1/4 cup: Brown sugar,
2 tbsp: Butter -=OR=-,
2 tbsp: -margarine, melted
1/2 tsp: Cinnamon,
ds 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. 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, Cooking Echo, 11/92 ---
Source from luhu.jp
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. 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, Cooking Echo, 11/92 ---
Source from luhu.jp