2 c. all-purpose flour
1 c. Crisco
1 tsp. salt
1 tbsp. white vinegar
1/3 c. milk

Preheat oven to 375 degrees.

Mix all ingredients thoroughly with hands. Blend well until forms a ball. Divide in half and roll out. Makes 2 crusts.

FILLING:

1 1/4 c. sweet potatoes, cooked & mashed
2/3 c. granulated sugar
1/2 c. flaked coconut, toasted
6 tbsp. butter
1/2 tsp. vanilla
3 egg yolks

Mix sweet potatoes with sugar, egg yolks, butter, milk, coconut and vanilla. Set aside.

BROWN SUGAR PECANS:

2/3 c. pecans, chopped
2/3 c. light brown sugar
3 tbsp. butter

Slide all ingredients under broiler and allow to melt. Sprinkle some brown sugar pecans on the pastry crust. Pour sweet potato mixture over pecans in pie crust.

MERINGUE:

3 egg whites
Dash of salt
1 (7 oz.) jar marshmallow creme

Combine egg whites and salt. Beat until soft peaks form. Gradually add marshmallow creme and beat until stiff peaks form. Add to top of pie and bake until browned. Flaked coconut may be used to top pie, if desired.