EGGNOG SWEET POTATO PIE

Eggnog Sweet Potato Pie image

Pies are therapy to me. This is one I make for special events and holiday celebrations. The eggnog and sweet potato make a soft filling that goes nicely with the crunchy topping. -Sarah Spaugh, Winston-Salem, North Carolina

Provided by Taste of Home

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

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

Steps:

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 in 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.

Nutrition Facts : Calories 542 calories, Fat 25g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 277mg sodium, Carbohydrate 78g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.