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Coconut Crust Sweet Potato Pie


1 1/4 cups coconut
2 Tbl butter, melted
2 Tbl margarine, melted

1 3/4 cup mashed cooked sweet potatoes
1 cup frozen whipped topping, thawed
1/2 cup powdered sugar
1/2 (8-oz.) package cream cheese, softened
1 tsp vanilla

1/4 cup chopped pecans
1/4 cup flour
1/4 cup brown sugar
2 Tbl butter, melted
2 Tbl margarine, melted
1/2 tsp ground cinnamon
Dash of nutmeg


Preheat oven to 325 degrees. For crust, mix coconut, butter, and margarine and press into an 8-inch pie plate. Bake for 10 minutes or until lightly browned. Cool.
To make filling, combine sweet potatoes, whipped topping, powdered sugar, cream cheese, and vanilla in a mixing bowl. Beat with an electric mixer until smooth. Pour filling into cooled crust.
Combine topping ingredients and stir well. Spread topping over pie. Bake at 325 degrees for 10 to 15 minutes. Switch to broiler and broil 1 minute or until topping is bubbly. Chill thoroughly before serving. Makes 8 servings.


Per serving: CAL 421 (55% from fat); FAT 26g; PROTEIN 4g; CARB 45g, CHOL 30mg; SODIUM 220mg; SATURATED FAT 14g; DIETARY FIBER 3g