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

SURPRISE COOKIES

If this picture doesn't make you want to lick the screen then you don't like chocolate, and to me, nothing says a really good cookie like chocolate. A chocolate cookie with chocolate icing, oh boy, heaven! Toss a marshmallow into the mix and you have bliss. Well, what you actually have is the recipe for Martha Stewart's Surprise Cookies from her book COOKIES, and it's no surprise that they are delicious.

This was an easy and fun cookie to make, destined to become a regular on the holiday cookie tray. The end result was a chewy cookie with an almost cake-like interior. The marshmallow topper was very good, and the frosting deliciously chocolaty. I poured my frosting into an icing bottle and squirted it on in a circular motion which made this a quick and easy way to get the job done. Rich and delicious, one of these makes an excellent dessert.

MARTHA STEWART'S SURPRISE COOKIES

(Printable Recipe)

Makes about 2 dozen

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

12 large marshmallows, cut in half horizontally

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.

Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.

Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.

Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

FROSTING

Makes 1 cup

2 cups confectioners' sugar

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

1/4 cup cocoa powder

1/4 cup milk

1/4 teaspoon pure vanilla extract

Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

 

This is linked to Cookbook Sundays, Seasonal Sundays and Tasty Tuesdays.