Eggnog Sweet Potato Pie

Contributed By: Terry Borden


1/4 cup caramel ice cream topping
1 unbaked pastry shell (9 inches)
2 cups mashed sweet potatoes
3/4 cup eggnog
1 large 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
1/2 cup sweetened shredded coconut
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/3 cup cold butter, cubed
1/4 cup chopped pecans


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 in 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.

Helpful Hints:

TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
YIELD: 8 servings.

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