EGGNOG SWEET POTATO PIE

Eggnog Sweet Potato Pie image

Provided by @MakeItYours

Number Of Ingredients 16

1/4 cup; caramel ice cream topping
1 pastry shell (9 inches), unbaked
2 cups; sweet potato, mashed
3/4 cup; eggnog
1 egg; lightly beaten
2 tablespoons; butter, melted
1/2 teaspoon; vanilla extract
1/2 cup; sugar
1/2 cup; brown sugar, packed
3/4 teaspoon, ground cinnamon
Topping
1/2 cup; coconut, flaked
1/3 cup; all-purpose flour
1/4 cup; brown sugar; packed
1/3 cup; butter, cold
1/4 cup; pecans, chopped

Steps:

Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer.
Bake at 400°F for 15 minutes. Reduce the heat to 350°F, bake for 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 to 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 refrigerator