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1/4 cup caramel ice cream topping
1 unbaked pastry shell (9 inches)
2 cups mashed sweet potatoes
3/4 cup eggnog
1 egg, lightly beaten
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/2 cup sugar
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 cup flaked coconut
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/3 cup cold butter, cubed
1/4 cup chopped Diamond of California® Pecans
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 near 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.
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