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Crust:
Filling:
Preheat oven to 350°F. Spray a 9" pie pan with cooking spray.
Make Crust:
Make Filling:
Stovetop Method:
Microwave Method:
Assembly:
Position the rack 4" from the broiler and preheat broiler. Spoon dollops of marshmallow cream over surface of pie, gently spreading and leaving a 1" border around the edges (marshmallow will spread when heated). It's easier to spoon and spread the cream if you first spray your spoon with nonstick spray.
Important Note:
To Gild the Lily:
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
1-1/2 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
1-1/2 cups whipping cream
12 ounces (2 cups) semisweet or milk chocolate, finely chopped (or use semi-sweet or milk chocolate morsels)
1-1/2 teaspoons vanilla extract or 3/4 teaspoon almond extract
1 14-to-16-ounce jar marshmallow cream
Combine cracker crumbs and butter and pour into pan. Use the back of a spoon to press mixture firmly and evenly over the bottom and up sides of pan. Bake for 10 minutes and cool completely before filling.
Prepare filling conventionally on the stove top or in the microwave.
Pour cream in a heavy or non-stick saucepan. Heat until simmering. Add chips and vanilla. Whisk over low to medium heat until chips are melted and mixture is smooth. And here's a hint about chocolate chips. Read labels. Don't buy chocolate-flavored chips, buy real chocolate chips.
In a 4-cup glass measuring cup, combine cream and chocolate. Microwave on high for 1-1/2 minutes; stir. Microwave 1 more minute; stir until smooth. You may have to microwave a bit more--maybe half a minute--depending upon your microwave wattage.
Pour into crust and refrigerate up to 4 hours. What you want is the mixture to become firm enough to slice.
If you use a glass pie plate, put the pie in the middle of a jellyroll pan or other large cookie sheet surrounded with ice cubes, to prevent the broiler heat from cracking the cold pie plate. This is not necessary if you use a metal pan. Broil until marshmallow surface is as brown and crunchy as you like. Serve immediately or refrigerate. Use a serrated knife to cut through the thin layer of crisp toasty marshmallow.
Sprinkle chopped toasted nuts on top (almonds are wonderful!) or even toasted coconut.