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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Pies are therapy to me. This is one I make for special events and holiday celebrations. The eggnog and sweet potato make a soft filling that goes nicely with the crunchy topping. Ingredients:
1/4 cup caramel ice cream topping |
1 unbaked pastry shell (9 inches) |
2 cups mashed sweet potatoes |
3/4 cup eggnog |
1 egg, lightly beaten |
2 tablespoons butter, melted |
1/2 teaspoon vanilla extract |
1/2 cup sugar |
1/2 cup packed brown sugar |
3/4 teaspoon ground cinnamon |
topping: |
1/2 cup flaked coconut |
1/3 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/3 cup cold butter, cubed |
1/4 cup chopped pecans |
Directions:
1. Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer.
2. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer.
3. Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.
4. 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. Yield: 8 servings.
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