Prep Time 25 min
Cook Time 45 Min
Servings 8
Difficulty Moderate

Ingredients

  • CRUST
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 5 tbsps. ice-cold water
  • CANDIED ALMOND LAYER
  • 1/2 cup sliced almonds
  • 2 tbsps. breakfast syrup
  • 2 tbsps. packed brown sugar
  • Crisco® Original No-Stick Cooking Spray
  • SWEET POTATO LAYER
  • 1 1/4 cups mashed, baked sweet potato
  • 2/3 cup sugar
  • 1/4 cup breakfast syrup
  • 3 large egg yolks
  • 1/2 cup heavy cream
  • 6 tbsps. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 cup toasted sweet coconut
  • 1/2 cup toffee bits
  • 1 tsp. vanilla extract
  • TOPPING
  • 3 large egg whites
  • 1/8 tsp. salt
  • 1 (7 oz.) jar marshmallow creme
  • Additional toasted sweet coconut to sprinkle over top

Directions

  • Step 2

    COMBINE flour, salt and sugar in large bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-sized chunks. Sprinkle water over mixture, one tablespoon at a time; toss with a fork until dough will form a ball.

  • Step 3

    DIVIDE dough as follows: 2/3 of dough for crust and 1/3 of dough for leaves around 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.

  • Step 4

    ROLL remaining dough; cut leaves to place around outer crust, using ice water to attach. Cover crust with plastic wrap; place in refrigerator while preparing filling.

  • Step 6

    SPRAY a pie plate or shallow pan with no-stick cooking spray. Combine almonds, maple syrup and brown sugar in medium saucepan over medium-high heat. Stir gently until mixture comes to a full boil. Boil 1 minute. Turn out into prepared pie plate. Cool.

  • Step 8

    HEAT oven to 350ºF. Combine sweet potatoes, sugar, maple syrup, egg yolks, heavy cream, melted shortening, toasted coconut, toffee bits and vanilla in medium bowl. Mix until well blended. Set aside.

  • Step 10

    BEAT salt and egg whites in medium bowl until soft peaks form. Add marshmallow creme gradually. Beat until stiff peaks form.

  • Step 12

    CRUMBLE candied almond layer; sprinkle evenly over bottom of prepared crust. Gently pour sweet potato layer over first layer. Bake 45 minutes.

  • Step 13

    INCREASE oven to 375ºF. Spread topping over filling, covering completely to edge of pie. Bake 8 to 10 minutes, until lightly browned. Sprinkle with additional toasted coconut and serve.

Serving size
(1 slice, 1/8 of pie)

  • Calories 830
  • Calories from Fat400g
  • Total Fat 44g
  • Saturated Fat 15g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 105mg
  • Sodium 500mg
  • Potassium 0mg
  • Total Carbohydrates 99g
  • Dietary Fiber 3g
  • Sugars 58g
  • Protein 9g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet