‹ Back to Crunchy Sweet Potato Pie

Print Options

Exps3308 Dm1002c3 1

Crunchy Sweet Potato Pie

TOTAL TIME: Prep: 20 min. Bake: 55 min. YIELD: 8 servings.
I first tried this delicious pie at a church potluck dinner and was immediately hooked. I've spent many years perfecting my own recipe.

Ingredients

  • Dough for single-crust pie
  • 1-1/4 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups mashed cooked sweet potatoes
  • TOPPING:
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • Whipped topping or ice cream

Directions

  • 1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  • 2. In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Combine the sugar mixture. Stir in potatoes; beat until smooth. Pour into pie crust. Bake for 15 minutes. Reduce heat to 350° and bake for an additional 30 minutes. Combine topping ingredients. Remove pie from the oven; sprinkle with topping. Bake until topping is golden brown, 10-15 minutes. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream.

Nutrition Facts

© 2024 RDA Enthusiast Brands, LLC