Eggnog Sweet Potato Pie
This pie is perfect for special events and holiday celebrations. The eggnog and sweet potato make a soft filling that goes nicely with the crunchy topping.
1/4 cup caramel ice cream topping
1 (9 inch) unbaked pastry shell
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 granulated (white) sugar
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 cup flaked coconut
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/3 cup cold butter
1/4 cup chopped pecans
Preheat oven to 400°F (204°C). 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 for 15 minutes. Reduce heat to 350°F (177°C); 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 to 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 cooling rack.
Preparation Time: 25 minutes
Bake Time: 55 minutes + cooling
Store in the refrigerator.
1 piece equals 542 calories, 25 g fat (13 g saturated fat), 73 mg cholesterol, 277 mg sodium, 78 g carbohydrate, 3 g fiber, 5 g protein.