Yield:
10 servings (serving size: 1 wedge)

How to Make It

Step 1

Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.

Step 2

Preheat oven to 350°.

Step 3

Combine sweet potato and next 7 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust; sprinkle with coconut.

Step 4

Bake at 350° for 1 hour or until set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack.

Ratings & Reviews

matrixbabe43's Review

matrixbabe43
November 21, 2011
I made this pie for Thanksgiving and a pot luck last year and it was a hit…the rum made it soooooo good! everyone wanted more when it was all gone...however I did substitute the 2% milk with Lactaid milk for those like me that are lactose intolerant and it still comes out yummy...I am going to make another 3 this year just in cases...it's good to have left over’s too; for the next morning...it goes great with the morning coffee as a breakfast treat....I hope you enjoy this recipe and make it part of your holiday dinner.

unraveled's Review

unraveled
November 16, 2008
Made this for a dinner party, and it turned out beautifully! Will definitely make it again.