Title: Crunch Top Sweet Potato Pie
Categories: Vegetable Holiday
Yield: 6 Servings

FILLING
1 3/4	c	Sweet potatoes cooked, mashed
1	c	Frozen whipped topping thawed
1/2	c	Icing sugar
4	oz	Cream cheese softened
1	ts	Vanilla
COCONUT CRUST
3 1/2	oz	Coconut
2	tb	Butter -=OR=-
2	tb	-margarine, melted
TOPPING
1/4	c	Pecan chopped
1/4	c	Flour
1/4	c	Brown sugar
2	tb	Butter -=OR=-
2	tb	-margarine, melted
1/2	ts	Cinnamon
	ds	Nutmeg

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. 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.

From: Sweet Potato Recipes with That Old Fashioned Flavor Shared By: Pat Stockett, Cooking Echo, 11/92 ---

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