Marshmallow Black Bottom Pie Recipes

EASY MARSHMALLOW PIE

Steps:

• Combine 1½ cups of graham cracker crumbs, sugar and butter.
• Press into the bottom and sides of a buttered 9-inch pie pan. Place in refrigerator to chill.
• Beat whipping cream with an electric mixer until soft peaks form.
• Melt marshmallows in the pan over low heat with milk.
• Let cool, then mix in whipped cream.
• Spoon into pie crust and top with remaining graham cracker crumbs.
• Let cool in refrigerator for at least 4 hours or until set.
• Garnish, with fresh strawberries if desired.

MARSHMALLOW BLACK-BOTTOM PIE

Steps:

• For crust:
• Combine flour, butter, vegetable shortening, sugar and salt in processor. Using on/off turns, blend until mixture resembles coarse meal. Add 3 tablespoons ice water and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten into disk. Wrap dough disk in plastic and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 9-inch-diameter deep-dish glass pie dish. Fold dough edge over and crimp decoratively, securing dough edge to rim of dish. Pierce crust all over with fork. Freeze crust 15 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack and cool.
• For filling:
• Whisk sugar, cornstarch, cocoa and salt in heavy medium saucepan to blend. Add egg yolks, milk and cream; whisk until smooth. Whisk over medium heat until mixture thickens and boils, about 6 minutes. Remove from heat. Add chocolate, butter and vanilla and whisk until melted and smooth. Pour filling into crust. Cool on rack.
• For marshmallow topping:
• Place 1 tablespoon water in small cup; sprinkle unflavored gelatin over. Place cup in small skillet; add enough water to skillet to reach depth of 1/2 inch.
• Whisk sugar, corn syrup and 1/3 cup water in heavy medium saucepan to blend. Bring to boil over medium heat, stirring until sugar dissolves. Attach candy thermometer to side of pan. Boil without stirring until candy thermometer registers 240°F. While continuing to boil syrup, beat egg whites in large bowl with mixer until stiff peaks form. When thermometer in syrup registers 248°F, slowly beat hot syrup into egg whites. Continue to beat until whites are stiff and glossy, about 4 minutes. Beat in vanilla. Bring water in skillet to simmer. Stir gelatin mixture in cup until gelatin dissolves. Gradually pour gelatin over egg whites and beat until topping is cool, about 8 minutes. Using rubber spatula, gently spread topping over filling, making decorative peaks. Preheat broiler. Broil pie just until topping is light brown, about 1 minute. Chill pie 1 hour. Garnish with chocolate shavings, if desired. (Can be made 1 day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)

NO BAKE NUTELLA, PEANUT BUTTER AND MARSHMALLOW PIE

Steps:

• 1. Add butter and peanut butter together in a small bowl and microwave for about 30 seconds, or until the butter in melted. Mix well.
• 2. Add butter mixture to graham cracker crumbs and mix until combined.
• 3. Press graham cracker mixture evenly into the bottom of a 9 inch pie pan to complete crust and set aside.
• 4. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
• 5. Add Nutella, remaining milk (1 3/4 cup), and vanilla extract to a pan and whisk over medium heat until the Nutella is melted.
• 6. Add the cornstarch mixture to the Nutella mixture.
• 7. Bring the mixture to a boil, stirring constantly with a rubber spatula. It will begin to thicken.
• 8. Once boiling, stir continuously for about 2 minutes, until fully thickened.
• 9. Pour mixture into crust and refrigerate until set, about 1 hour.
• 10. When Nutella mixture is set, put 2 cups of marshmallow fluff into a small bowl and microwave for about 30-45 seconds, or until easily pourable.
• 11. Pour marshmallow fluff over the top of the Nutella mixture. It will naturally spread to cover the pie. (If you'd prefer, you can toast mini marshmallows on top)
• 12. Drizzle Nutella onto the top of the pie and sprinkle with a few graham crackers crumbs if desired.
• 13. Store in refrigerator until ready to serve.

KAHLUA BLACK RUSSIAN PIE

Steps:

• 1. To make crust, combine cookie crumbs and butter. Press firmly over bottom and sides of a 9-inch pie pan. Freeze until firm. Melt marshmallows with milk and salt over hot water. Cool until mixture mounds on a spoon. Stir in Kahlua. Whip cream if using until stiff peaks form; fold into mixture. Chill until mixture ripples when lightly stirred (about 35 minutes). Turn into chilled cookie crust. Refreeze until firm. Garnish with chips or chocolate curls.Or spread with chocolate Cool whip swirl in center and chocolate curls around edge.
• 2. Check out the White Russian Pie with Browned butter crust,too!