Crunch Top Sweet Potato Pie
A creamy sweet potato pie topped with a crunchy pecan and brown sugar crust, perfect for holiday gatherings or comforting desserts with warm spices and smooth texture.
Ingredients
- 1 3/4 cups cooked, mashed sweet potatoes ⓘ
- 1 cup frozen whipped topping, thawed
- 1/2 cup powdered sugar ⓘ
- 1/2 (8 oz.) package cream cheese, softened ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1/4 cup chopped pecans ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1/4 cup firmly packed brown sugar ⓘ
- 2 tablespoons butter or margarine, melted ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- dash of ground nutmeg ⓘ
- dash of nutmeg, ground ⓘ
Instructions
- Combine sweet potatoes, whipped topping, powdered sugar, cream cheese, and vanilla in a mixing bowl; beat with an electric mixer until smooth.
- Pour the mixture into the Coconut Crust.
Tips & Substitutions
To achieve the best texture, ensure your sweet potatoes are well-cooked and mashed without lumps. You can substitute the whipped topping with homemade whipped cream for a richer flavor. If you prefer a nut-free version, omit the pecans and consider using a gluten-free flour blend in the crust for a gluten-free option.
Serving Suggestions
Serve the Crunch Top Sweet Potato Pie chilled, topped with additional whipped cream or a sprinkle of cinnamon for extra flavor. It pairs beautifully with a side of True Southern Corn Bread or can be enjoyed with a scoop of vanilla ice cream for a delightful dessert experience.
Storage & Reheating
Leftover pie should be covered and stored in the refrigerator for up to 3 days. If you want to extend its life, you can freeze the pie for up to 2 months. To reheat, thaw overnight in the fridge and then warm in the oven at 350°F for about 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Crunch Top Sweet Potato Pie contains roughly 1039 calories, with 11g protein, 128g carbohydrates, and 47g fat. It is an excellent source of potassium (42% of the Daily Value), dietary fiber (35% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of iron. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance. Just ensure it is properly covered and stored in the refrigerator. This allows the flavors to meld beautifully, making it even more delicious when served the next day.
What can I use instead of cream cheese?
If you're looking for a dairy-free option, you can use a vegan cream cheese or a thick cashew cream as a substitute for the cream cheese. This will help maintain a creamy texture while keeping the pie plant-based.
Is it possible to make this pie gluten-free?
Absolutely! To make this pie gluten-free, simply use a gluten-free all-purpose flour blend in the crust instead of regular flour. This allows those with gluten sensitivities to enjoy this delicious dessert without any issues.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).