The best delicious Crunch Top Sweet Potato Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Crunch Top Sweet Potato Pie recipe today!
Hello my friends, this Crunch Top Sweet Potato Pie recipe will not disappoint, I promise! Made with simple ingredients, our Crunch Top Sweet Potato Pie is amazingly delicious, and addictive, everyone will be asking for more Crunch Top Sweet Potato Pie.
What Makes This Crunch Top Sweet Potato Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Crunch Top Sweet Potato Pie.
Ready to make this Crunch Top Sweet Potato Pie Recipe? Let’s do it!
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1 3/4 c Cooked, mashed sweet Coconut Crust
-potatoes 1/4 c Chopped pecans
1 c Frozen whipped topping, 1/4 c All-purpose flour
-thawed 1/4 c Brown subar
1/2 c Powdered sugar 2 tb Butter or margarine, melted
1/2 ea (8 oz.) pkg. cream cheese, 1/2 ts Ground cinnamon
-softened ds Of ground nutmeg
1 ts Vanilla extrace
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 degrees about 10
minutes or until topping begins to brown. Chill thoroughly before
serving. Yield: 1 8 inch pie. Coconut Crust: 1 (3-1/2 ounce) can
flaked coconut 2 Tbsp. butter or margarine, melted Combine coconut
and butter, press into an 8 inch pie plate. Bake at 325 degrees for
8 to 10 minutes or until lightly browned. Cool.
Yields
1 servings
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