Ingredients
- 1 whipped topping (frozen)
- 1 3/4 c sweet potatoes (cooked)
- 1/2 c icing sugar
- 4 oz cream cheese
- 4 tb butter
- 4 tb margarine
- 1/4 c brown sugar
- 3 1/2 oz coconut
- 1/4 c pecan (chopped)
- 1/4 c flour
- 1 ts vanilla
- 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.
