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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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The graham cracker crust for this heavenly pie is a nice change from a pastry crust. The coconut and pecan crumb topping makes it seem so special.Heather Hunsaker, Austin, Texas Ingredients:
1-3/4 cups graham cracker crumbs |
3 tablespoons brown sugar |
1/2 teaspoon ground cinnamon |
1/2 cup butter, melted |
filling: |
1-1/2 cups mashed sweet potatoes |
1 cup apple butter |
3/4 cup evaporated milk |
3 eggs |
1/2 cup packed brown sugar |
1 teaspoon ground cinnamon |
3/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/2 teaspoon vanilla extract |
1/8 teaspoon ground ginger |
topping: |
1-1/4 cups chopped pecans |
1/2 cup flaked coconut |
1/3 cup packed brown sugar |
1/4 cup quick-cooking oats |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/3 cup cold butter, cubed |
Directions:
1. Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
2. In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes.
3. Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted near the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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