Marcia Mallow Pie Recipes

MARSHMALLOW PIE

Steps:

• Add marshmallows and milk to a saucepan over low heat. Stir constantly until the marshmallows are melted. Let cool while you prepare the rest of the recipe.
• Beat whipping cream with an electric mixer until soft peaks form. Fold into marshmallow mixture.
• In a bowl, mix together graham cracker crumbs, chocolate and butter. Press 1/2 of mixture into the bottom of a 9-inch pie pan.
• Spread marshmallow mixture into pie pan. Top with remaining graham cracker crumbs mixture.
• Chill in the fridge for 8 hours or overnight.

VANILLA MOUSSE WITH MARSHMALLOW SAUCE

Steps:

• 1. VANILLA MOUSSE: whip the cream to stiff peaks, sprinkle the sugar slowly as you continue whipping, add the vanilla and finish whipping -- then freeze
• 2. Mom gives no directions on how to freeze it. I have thought it would do nicely in a prepared pie crust (any kind), or in individual cupcake liners in a muffin pan, or it could be piped onto parchment paper and frozen in shapes. It could also be put in a bowl, and dipped out like ice cream later. Alternative: since this is basically just frozen whipped cream, you could buy a pkg of frozen whipped topping, too -- Your choice.
• 3. MARSHMALLOW SAUCE: Put the unbeaten egg white, water and sugar in a double boiler and cook over boiling water for 5 minutes BEATING CONSTANTLY with hand mixer.
• 4. Remove from fire, add the vanilla and marshmallows (cut fine) and continue beating until it makes a smooth sauce.
• 5. There are no directions as to whether to use it hot, warm or cold... but I would think it would be nice used like "hot white fudge" sauce on the mousse.
• 6. NOTE: The original recipe calls for 12 of the large marshmallows cut fine, but I figured it would be easier with the mini marshmallows (or even marshmallow creme). It says to cut them fine... so I don't know if it will be a problem to simply use the minies "as is" or if you will need to chop them smaller to make them melt better.
• 7. NOTE: I thought it was interesting that it said "remove from fire" -- this may be a very old recipe because we would have said remove from burner or stove. Just thinking.

MARCIA-MALLOW PIE

Steps:

• Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow the mixture to cool to the touch, about 20 minutes.
• Meanwhile, make the crust. Pulse the graham crackers in a food processor or crush using a rolling pin in a resealable plastic bag with the air taken out until they are evenly sized crumbs. Transfer the graham cracker crumbs to a bowl, add the sugar and mix until evenly combined. Next, pour in the melted butter and fold the mixture until the butter is distributed. It should be the texture of wet sand.
• Transfer the crumb mixture to a 9-inch pie pan, reserving a few pinches for garnishing the finished pie later. Press the crumbs into the bottom and sides of the pan to form a crust. Some will come up and over the top of the pan.
• When the marshmallow mixture has cooled, add the vanilla to the remaining heavy cream. Whip the cream by hand with a whisk or in a stand mixer with a whisk attachment to soft peaks. Gently fold the whipped cream into the cooled marshmallow mixture.
• Transfer the filling to the prepared crust and smooth out with a spatula. Sprinkle with the reserved graham crumb mixture and dot with the maraschino cherries, putting one directly in the center. Chill until set, about 3 hours.