Marshmallow Mermaid Pie

In a blog post that I wrote last May I waxed nostalgic about the movie "Waitress" and my fascination, first, with Nathan Fillion, and second, with those wonderful pies!  It was then that I began my quest to find the recipes and make each and every one of them.


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.

Marshmallow Mermaid Pie

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

Foodie Friday @ Little Brick Ranch

Food on Friday

Friday Favorites

Friday Fat Camp

I'm Lovin' It Friday
Sweet Tooth Friday

Rednesday

I Don't Want Earl's Baby Pie

The first time I saw the movie "Waitress" I spent most of my time staring at Nathan Fillion, but still came away craving pie.  Well, pie and Nathan Fillion.  The second time I saw the movie -- a couple of weeks ago -- I looked at it from an entirely new perspective.  Sure, I still like Fillion, but with my weekly fix of "Castle" always a certainly, this time I studied those pies.  As a food blogger I'm always looking for something new and different to prepare.  These pies intrigued me.  The names alone are delightfully attention-grabbing, the combination of ingredients unique.

This evening seeking something savory over sweet, I chose to make the quiche-type pie redolent of smoked ham and Brie cheese.  Rich, creamy, and delicious I found this to be a real winner.  To be fair, I will add that while Jim liked it well enough, he dubbed it "not one of his favorites" for reasons he couldn't quite explain.  I suspect it may have been too much Brie.  He likes Brie as much as I do, but generally the savory pies I bake contain Gruyere. I think the Brie substitution just didn't quite sit right with his expectations of what a quiche should be.  Try this for yourself (cut small slices, it is very rich) and let me know what you think.  Enjoy yours while watching "Waitress," and stay tuned for more pies from the movie coming soon!

I Don't Want Earl's Baby Pie a.k.a. Bad Baby Pie

1 pie crust

4 Tbs. butter

3 slices ham

8 green onions

1 cup Brie cheese

1 cup Parmesan cheese, grated

4 eggs

2 cups heavy cream

1/4 tsp. ground nutmeg

Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until edges brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. 

Spread sauteed ham and onion on the bottom of the baked pie crust. 

Spread Brie over ham mixture.

Sprinkle with Parmesan.

Combine eggs, cream and nutmeg; pour over cheeses. Bake 30 minutes or until set. 

Cool slightly, cut into wedges and serve.

This post is linked to:

Foodie Friday
Foodie Friday @ Little Brick Ranch
Food on Friday
Friday Favorites
Friday Fat Camp
Fantabulous Friday
I'm Lovin' It Friday