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Coconut Crust Sweet Potato Pie

Coconut Crust Sweet Potato Pie

Ingredients

Crust

Filling

Topping



Instructions

  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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