Brickle Tickle Sweet Potato Pie

Source: Crisco

Crust:
2 cups Pillsbury Best All-Purpose Flour
1 teaspoon salt
1 teaspoon sugar
3/4 cup Butter Flavor CRISCO, chilled
5 teaspoons ice water

For Filling - First Layer:
1/2 cup sliced almonds
2 tablespoons maple syrup
2 tablespoons brown sugar

For Filling - Second Layer:
1 1/4 cups mashed, baked sweet potato
2/3 cup granulated sugar
1/4 cup maple syrup
3 egg yolks
1/2 cup heavy cream
6 tablespoons Butter Flavor CRISCO, melted
1/2 cup toffee bits
1 teaspoon vanilla extract

For Topping:
3 egg whites
1/8 teaspoon salt
1 jar (7 ounces) marshmallow cream

For The Crust: Combine flour, salt and sugar in a bowl. Cut in Crisco using a pastry blender until all flour is blended in to form pea-size chunks. Sprinkle water over mixture, one tablespoon at a time, and toss with a fork until dough will for a ball.

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: 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 onto waxed paper and cool.

For Second Layer: Heat oven to 350 degrees F. In a medium bowl, combine sweet potatoes, sugar, maple syrup, egg yolks, heavy cream, melted Butter Flavored CRISCO, toasted coconut, toffee bits and vanilla extract. Mix until well blended. Set Aside.

For Topping: Beat salt and egg whites in a medium bowl until soft peaks form. Add marshmallow cream gradually. Beat until stiff peaks form.

Assemble the Pie: Remove pie crust from refrigerator. Crumble first layer and sprinkle over bottom of prepared crust evenly. Gently pour second layer over first layer. Bake at 350 degrees F for 45 minutes.

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