How To make Crunch Top Sweet Potato Pie

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 ---