Thursday, October 18, 2012

COCONUT/PECAN TOPPED SWEET POTATO PIE

1 unbaked pie crust
1 1/4 cups granulated sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs
1 can (12-oz) evaporated milk
1 tsp vanilla
1 1/2 cups cooked sweet potatoes, mashed

Preheat oven to 425 degrees.

Combine the sugar, cinnamon, and nutmeg together in a large mixing bowl.

In a small mixing bowl beat the eggs; add the evaporated milk and the vanilla.  Pour this mixture into the sugar/spice mixture.  Stir in the mashed sweet potatoes and beat until well combined and smooth.

Pour the filling into the prepared pie crust and bake at 425 degrees for 15 minutes.  Reduce oven to 350 degrees and bake another 30 minutes.  Use a pie shield or ring of aluminum foil over the edge of crust if it starts to become too brown.

TOPPING:
1/3 cup unsalted butter
1/3 cup flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup shredded coconut
whipped cream for serving

While pie bakes, prepare the topping by combine the topping ingredients to make a crumbly topping.
Sprinkle over the entire top of the pie and continue baking at 350 degrees for another 12 to 15 minutes or until the topping is a golden brown.


Remove from oven to a wire rack to cool completely before cutting to serve.  To serve, top with a dollop of whipped cream, if desired.

Store leftovers in the refrigerator.


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