Crunch Top Sweet Potato Pie
Submitted by pollyalida
Sweet potato pie with a toasted coconut crust, creamy vanilla cream cheese filling, and a crunchy pecan-brown sugar-cinnamon topping. Three layers of holiday-worthy indulgence.
YIELD
1 PiePREP
40 minCOOK
10 minREADY
50 minThis isn’t your standard sweet potato pie. This one has layers.
A toasted coconut crust goes in first, buttery and golden. Then a whipped filling of mashed sweet potatoes, cream cheese, powdered sugar, vanilla, and whipped topping gets poured in smooth. On top, a pecan crumble with brown sugar, cinnamon, and nutmeg that turns crunchy and caramelized after a quick trip to the oven.
Three textures in every bite: crisp coconut, silky filling, crunchy pecan topping.
Chill it well before serving. This pie is meant to be eaten cold, and the flavors bloom after a few hours in the fridge.
Kitchen Tips
- Toast the coconut crust until just lightly browned. It continues to darken as it cools
- Beat the filling until truly smooth. Any lumps of sweet potato will break the velvety texture
- The crunch topping only needs about 10 minutes in the oven. Watch it closely so the pecans don’t burn
- Make this a day ahead. It actually tastes better after sitting overnight in the fridge
Ingredients
Directions
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℉ (160℃) about 10 minutes or until topping begins to brown.
Chill thoroughly before serving.
Makes 1 pie.
Combine coconut and butter, press into an 8 inch pie plate. Bake at 325℉ (160℃) for 8 to 10 minutes or until lightly browned. Cool.
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