Ingredients:
1/4 c. caramel ice cream topping
1 unbaked pastry shell (9 inches)
2 c. mashed sweet potatoes
3/4 c. eggnog
1 egg, lightly beaten
2 Tbsp. butter, melted
1/2 tsp. pure vanilla extract
1/2 c. sugar
1/2 c. packed brown sugar
3/4 tsp. ground cinnamon
TOPPING:
1/2 c. flaked coconut
1/3 c. all-purpose flour
1/4 c. packed brown sugar
1/3 c. cold butter, cubed
1/4 c. chopped pecans
Directions:
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.
Bake at 400 degrees for 15 minutes. Reduce heat to 350°; bake 30 minutes longer.
Meanwhile, in a small bowl, combine the coconut, flour and 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.
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