EGGNOG SWEET POTATO PIE RECIPE

Eggnog Sweet Potato Pie Recipe image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 16

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1/4 cup(s) caramel ice cream topping
1 - pie pastry, prepared, unbaked, for 9" pie
2 cup(s) mashed sweet potatoes
3/4 cup(s) eggnog
1 large egg, slightly beaten
2 tablespoon(s) butter, melted
1/2 teaspoon(s) pure vanilla extract
1/2 cup(s) sugar
1/2 cup(s) brown sugar, firmly packed
3/4 teaspoon(s) cinnamon, ground
TOPPING:
1/2 cup(s) coconut
1/3 cup(s) all purpose flour
1/4 cup(s) brown sugar, firmly packed
1/3 cup(s) cold butter, cubed
1/4 cup(s) pecans, chopped

Steps:

Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter & vanilla. Stir in the sugars & cinnamon. Carefully spoon over caramel layer.
Bake at 400 degrees F. for 15 minutes. Reduce heat to 350 degrees F.; bake 30 minutes longer.
Meanwhile, in a small bowl, combine the coconut, flour & 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 & topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.