Recipe - Crunch Top Sweet Potato Pie

FILLING
1 Three fourths cup Sweet potatoes
cooked, mashed
1 cup Frozen whipped topping
thawed
One half cup Icing sugar
4 ounce Cream cheese
softened
1 teaspoon Vanilla

COCONUT CRUST
3 One half ounce Coconut
2 tablespoon Butter =OR=
2 tablespoon margarine, melted

TOPPING
One fourth cup Pecan
chopped
One fourth cup Flour
One fourth cup Brown sugar
2 tablespoon Butter =OR=
2 tablespoon margarine, melted
One half teaspoon Cinnamon
ds Nutmeg

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 degrees about 10 minutes or until topping
begins to brown. Chill thoroughly before serving. Yield: 1 8 inch pie.
Combine coconut and butter, press into an 8 inch pie plate. Bake at 325
degrees for 8 to 10 minutes or until lightly browned. Cool.

From: Sweet Potato Recipes with That Old Fashioned Flavor Shared By: Pat
Stockett, Cooking Echo, 11/92