28 Nov 2011 No Comments
Yesterday my family and I started decorating for Christmas! The tree is up, the mantle is decorated, the piano has a beautiful village on it, and the hutch shelf thing in the kitchen has villages and snowmen and all sorts of wonderful things! We have lights outside and everything is just shaping up wonderfully. Sigh :)
But school had to come along and ruin my Christmas mood. Grrr school. Today was my first day back from Thanksgiving break and I was not ready to do any sort of work at all. But some great news is that I am a senior and will be exempt from all my exams! This means I can be done with school early and I don’t have to worry about studying. In past years, exams have always been really stressful for me and I’ve spent a lot of time preparing for them. But this year, I can be done with school on December 9th! Yes you read that correctly! That means that I only have 9 more school days left…I think I can make it.
This recipe I’m sharing today is for Marshmallow Pie. I’ve made this pie for Thanksgiving for the past several years and it’s always a hit. The first year I made it, I was concerned that the pie would be way too sweet, since the main ingredient is marshmallow, but the grated unsweetened chocolate in the marshmallow mixture tones it down. It’s one of my favorite pies ever and it’s really easy to make. This would be the perfect pie for a holiday party or even Christmas celebration!
Mmm :) So tasty! I topped mine with mini chocolate chips just for fun but you don’t have to. I actually like eating it better without the chocolate chips! Here’s how you make it:
Ingredients for Chocolate Coconut Crust:
10 chocolate graham crackers (5in by 2.5 in each)
1/2 cup sweetened coconut flakes, toasted
5-6 tablespoons butter, melted
Ingredients for Marshmallow Filling:
34 large marshmallows
1/2 cup milk (I used 2%)
1 1/2 cups heavy whipping cream
1 ounce unsweetened chocolate, grated
Chocolate shavings or mini chocolate chips for garnish (optional)
- Preheat oven to 375º F. Prepare chocolate coconut crust: Break graham crackers into crumbs, either by using a food processor or by placing them in a large plastic bag and beating them with a mallet (I prefer the second method)
- Toast the coconut either by placing the coconut on a cookie sheet and putting it in your oven on broil (be careful because it will burn quickly!) or by putting it in a skillet on medium heat and using a spatula to toss it around until golden brown.
- In a 9-inch pie plate, mix coconut and graham cracker crumbs together. Add the melted butter and use hands to press mixture on the bottom and sides of the pie plate. Bake the crust for 10 minutes.
- While crust is cooling, prepare the marshmallow filling. In a large saucepan or skillet, heat marshmallows and milk over low heat until melted and smooth, stirring constantly. Remove saucepan from heat and cool the mixture completely, about 30 minutes.
- When the marshmallow mixture and graham cracker crust is cool, beat the cream in a large bowl with a mixer at medium speed until stiff peaks form. Be careful not to turn the cream into butter.
- Stir the marshmallow mixture, making sure it is still smooth and doesn’t have lumps. Fold the mixture into the whipped cream. Fold in the grated chocolate.
- Pour the filling into the cooled crust. Refrigerate pie at least 3 hours, or overnight.