This afternoon for a monthly luncheon I serve to a group of ladies who knit, I served up the second of my creations from the film, Marshmallow Mermaid Pie. Not being an overwhelmingly huge fan of marshmallow (though cover it, or pretty much anything else, in chocolate and I'll eat it), I had my doubts about this one. Would it taste as synthetic as the bagged marshmallows from which it had been made? Would it be all fluff and no substance? So I put it to the test with my ladies. It overwhelmingly received thumbs up. A festive looking pie, it is light and fluffy, but the grated chocolate makes it something special. It is easy to make, needs to be made ahead (Yay for that!), and is the perfect light dessert for a summer luncheon or barbecue dinner. Try it for yourself and let me know what you think.
9 graham crackers
1/2 cup sweetened, flaked coconut, toasted
5 Tbs. butter or margarine, melted
34 large marshmallows (8 oz.)
1/2 cup whole milk
1 1/2 cups heavy whipping cream
1 oz. unsweetened chocolate, grated
Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.
This post is linked to:
Foodie Friday @ Little Brick Ranch
