Sweet Potato Pie
Ingredients:
- caramel ice cream topping - 1/4 cup
- unbaked pie crust - 9 inch
- mashed sweet potatoes - 2 cups
- eggnog - 3/4 cup
- egg, lightly beaten - 1
- butter - 2 T
- vanilla - 1/2 t
- sugar - 1/2 cup
- packed brown sugar - 1/2 cup
- cinnamon - 3/4 t
- coconut - 1/2 cup
- flour - 1/3 cup
- packed brown sugar - 1/4 cup
- cold butter, cubed - 1/3 cup
- chopped pecans - 1/4 cup
Instructions:
Spread caramel topping over bottom of pie crust; set aside. In a bowl, combine sweet potatoes, eggnog, egg, butter and vanilla. Stir in 1/2 brown sugar, 1/2 sugar and cinnamon. Carefully spoon over caramel layer.
Bake in a preheated 400 degree oven for 15 minutes. Reduce heat to 350 degrees; bake 30 minutes longer.
In a bowl, combine coconut, 1/ 3 cup flour and 1/4 cup brown sugar. Cut in butter until crumbly; stir in pecans, sprinkle over pie. Bake for 10 - 15 minutes or until a knife inserted near the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.
