Eggnog Sweet Potato Pie

By chefjaci

Ingredients

• TOPPING:
• 1/4 cup caramel ice cream topping
• 1 unbaked pastry shell (9 inches)
• 2 cups mashed sweet potatoes
• 3/4 cup eggnog
• 1 egg, lightly beaten
• 2 tablespoons butter, melted
• 1/2 teaspoon Spice Islands® pure vanilla extract
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 1/2 cup flaked coconut
• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/3 cup cold butter, cubed
• 1/4 cup chopped pecans

Details

Servings 8
Preparation time 25mins
Cooking time 80mins

Preparation

Step 1

• Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer.
• Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer.
• Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.
• Bake for 10-15 minutes or until a knife inserted near the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.