Candied Almond Sweet Potato Pie with Marshmallow Topping

Ingredients:

Prep Time: 25 minutes
Bake Time: 45 minutes
Yield: Makes 8 servings

CRUST
2 cups Pillsbury BEST¨ All Purpose Flour
1 tsp. salt
1 tsp. sugar
3/4 cup Crisco® Butter Shortening, chilled
5 tbsps. ice-cold water

FOR FILLING FIRST LAYER
1/2 cup sliced almonds
2 tbsps. Hungry Jack® Microwave Ready Regular Syrup
2 tbsps. packed brown sugar
Crisco® Original No-Stick Cooking Spray

FOR FILLING SECOND LAYER
1 1/4 cups mashed, baked sweet potato
2/3 cup sugar
1/4 cup Hungry Jack® Microwave Ready Regular Syrup
3 large egg yolks
1/2 cup heavy cream
6 tbsps. Crisco® Butter Shortening, melted
1/2 cup toasted sweet coconut, crumbled
1/2 cup toffee bits
1 tsp. vanilla extract

TOPPING 3 large egg whites
1/8 tsp. salt
1 jar (7 ounces) marshmallow creme
Additional toasted sweet coconut to sprinkle over top

Preparation Directions:

FOR THE CRUST
1. Combine flour, salt and sugar in a bowl. Cut in all-vegetable shortening using a pastry blender until all flour is blended in to form pea-sized chunks. Sprinkle water over mixture, one tablespoon at a time, and toss with a fork until dough will form a ball.

2. Divide dough: 2/3 of dough for the crust and 1/3 of dough for the leaves around the crust. Press dough to make 2 pancakes. Lightly flour surface and rolling pin. Roll larger pancake into a circle to fit a 9-inch pie plate. Fold dough into quarters and unfold and press into pie plate. Roll other pancake and cut leaves to place around outer crust using ice water to attach. Cover crust with plastic wrap and place in refrigerator while preparing filling.

FOR THE FIRST LAYER
1. Combine almonds, maple syrup and brown sugar in a medium saucepan over medium-high heat. Stir gently until mixture comes to a full boil. Boil 1 minute. Turn out into pie pan sprayed with no-stick cooking spray. Cool.

FOR SECOND LAYER
1. Heat oven to 350°F. In a medium bowl, combine sweet potatoes, sugar, maple syrup, egg yolks, heavy cream, melted butter flavor shortening, toasted coconut, toffee bits and vanilla. Mix until well blended. Set aside.

FOR TOPPING
1. Beat salt and egg whites in a medium bowl until soft peaks form. Add marshmallow creme gradually. Beat until stiff peaks form.

ASSEMBLE THE PIE
1. Crumble first layer and sprinkle over bottom of prepared crust evenly. Gently pour second layer over first layer. Bake at 350°F for 45 minutes.

2. Increase oven to 375°F. Spread topping over filling, covering completely and sealing to edge of pie. Bake at 375°F for 8 to 10 minutes, until lightly browned. Sprinkle with additional toasted coconut and serve. Store left-overs covered in refrigerator.