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Coconut Crust Sweet Potato Pie

Coconut Crust Sweet Potato Pie



  • 1 1/4 cups coconut
  • 2 tablespoons butter, melted
  • 2 tablespoons margarine, melted


  • 1 3/4 cups mashed cooked sweet potatoes
  • 1 cup frozen whipped topping, thawed
  • 1/2 cup powdered sugar
  • 1/2 (8-ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract


  • 1/4 cup chopped pecans
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons margarine, melted
  • 1/2 teaspoon ground cinnamon
  • Dash of nutmeg
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  1. Heat oven to 325 degrees F.
  2. For crust, mix coconut, butter, and margarine and press into an 8-inch pie plate.
  3. Bake for 10 minutes or until lightly browned. Cool.
  4. To make filling, combine sweet potatoes, whipped topping, powdered sugar, cream cheese, and vanilla in a mixing bowl. Beat with an electric mixer until smooth. Pour filling into cooled crust.
  5. Combine topping ingredients and stir well. Spread topping over pie.
  6. Bake at 325 degrees F for 10 to 15 minutes.
  7. Switch to broiler and broil 1 minute or until topping is bubbly.
  8. Chill thoroughly before serving.

Yield: 8 servings

Nutrition: Per serving: Cal 421 (55% from fat); Fat 26g; Protein 4g; Carb 45g, Chol 30mg; Sodium 220mg; Saturated Fat 14g; Dietary Fiber 3g

Recipe and photo credit: Louisiana Sweet Potato Commission


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