Ingredients
1/4 cup caramel ice cream topping1 unbaked pastry shell (9 inches)2 cups mashed sweet potatoes3/4 cup eggnog1 large egg, lightly beaten2 tablespoons butter, melted1/2 teaspoon vanilla extract1/2 cup sugar1/2 cup packed brown sugar3/4 teaspoon ground cinnamonTOPPING:1/2 cup sweetened shredded coconut1/3 cup all-purpose flour1/4 cup packed brown sugar1/3 cup cold butter, cubed1/4 cup chopped pecans
Preparation
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.
