Crunch Top Sweet Potato Pie
Yield
1 PiePrep
40 minCook
10 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 ¾ | cups |
sweet potatoes, or yams
cooked, mashed |
|
| 1 | cup |
whipped topping, prepared
thawed |
|
| ½ | cup |
powdered sugar
|
|
| 4 | ounces |
cream cheese
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| Coconut crust | |||
| 3 ½ | ounces |
coconut
|
|
| 2 | tablespoons |
butter
or 2 tb margarine, |
|
| Topping | |||
| ¼ | cup |
pecans
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
brown sugar
|
*
|
| 2 | tablespoons |
butter
or 2 tb margarine, melted |
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | dash |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 414 | ml |
sweet potatoes, or yams
cooked, mashed |
|
| 237 | ml |
whipped topping, prepared
thawed |
|
| 118 | ml |
powdered sugar
|
|
| 115.6 | ml/g |
cream cheese
softened |
|
| 5 | ml |
vanilla extract
|
|
| Coconut crust | |||
| 101.2 | ml/g |
coconut
|
|
| 3E+1 | ml |
butter
or 2 tb margarine, |
|
| Topping | |||
| 59 | ml |
pecans
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
butter
or 2 tb margarine, melted |
|
| 2.5 | ml |
cinnamon
|
|
| 1 | dash |
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℉ (160℃) about 10 minutes or until topping begins to brown.
Chill thoroughly before serving.
Makes 1 pie.
Combine coconut and butter, press into an 8 inch pie plate. Bake at 325℉ (160℃) for 8 to 10 minutes or until lightly browned. Cool.
