Sweet Potato Custard Pie
2 small chopped and peeled -
sweet potatoes
1/2 c. butter
3/4 c. marshmallow creme
1 5oz. can evaporated milk
3 eggs
1 tsp. vanilla extract
3/4 c. sugar
1/4 tsp. almond extract
1/4 c. packed brown sugar
1 tbsp. all-purpose flour
1/8 tsp. cinnamon
1/2 c. whipped topping
1 - 9" unbaked pie shaell
Prepare
In saucepan bring sweet potatoes to a boil.Reduce heat cover over and simmer for 10 mins.Mash potatoes in large mixing bowl.Add butter and marshmallow creme , beat until smooth.Add extract milk and eggs , mix well.Combine sugars cinnamon and flour gradually beat into sweet potatoe mixture.When mixed well pour into pie shell.Bake at 350° for 45-50 mins. or until knife comes out clean.Cool and serve with whipped topping.Serves 8

Coconut Cream Pie Recipe
3 c. milk
3 eggs separated
1/4 tsp. salt
2 1/2 tbsp. cornstarch
2/3 c. sugar plus 8 tbsp.
1 tbsp. butter
2 tsp. vanilla
1/4 tsp. cream of tartar
1/2 cup flaked coconut
1 - 9" baked pie crust
or graham crust
Prepare
Combine 2/3 cup sugar , cornstarch , salt and milk in saucepan beat egg yolks and blend in.Stir constantly over medium heat until mixture boils.Boil and stir one more minute.Remove from heat stir in vanilla and butter.Pour cooked mixture into bowl stir in coconut and pour mixture into pie shell. Beat egg whites cream of tartar and remaining sugar 1 tsp. at a time into a meringue and top pie. Brown meringue in 425 degree oven about 5 mins. Cool to room temperature then chill and serve.