Coconut Rum Sweet Potato Pie

Coconut Rum Sweet Potato Pie


1 (9-inch) unbaked Cream Cheese Piecrust (recipe follows)
- 2 cups mashed cooked sweet potato (about 1 1/4 pounds)
- 1/2 cup packed dark brown sugar
1/4 cup 2% reduced-fat milk
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup flaked sweetened coconut

Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
Preheat oven to 350F. 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.
Bake at 350F for 1 hour or until set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack. Yield: 10 servings.

 Piecrust
2 tablespoons butter or stick margarine
2 tablespoons (1 ounce) 1/3-less-fat cream cheese 2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon 1% low-fat milk
1 large egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray

Combine first 4 ingredients in a bowl; beat well at medium speed of a mixer until smooth.
Add milk and egg yolk; beat until well-blended.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Add flour, baking powder, and salt to bowl, stirring until well-blended.
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; over with additional plastic wrap.
Chill for 15 minutes. Roll dough, still covered, to an 11-inch circle.
Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap, and fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray.
Remove top sheet of plastic wrap.
Press the dough against bottom and sides of pan.
Fold edges under, and flute.
Fill and bake the crust according to recipe directions.
Yield: 1 (9-inch) crust.