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
Bake at 375 degrees F for 8 to 10 minutes, until lightly browned.
Sprinkle with additional toasted coconut and serve.