Marshmallow spice pie

January 16, 2009

I had all these homemade marshmallows left over– I love making marshmallows, but I didn’t give enough away during the holidays, and there’s only so much cocoa two people can drink– so I still had a vast quantity of marshmallows left.  As far as I know, marshmallows have three main applications: 1) in cocoa; 2) s’mores; 3) Rice Krispie Treats. But I dug around and found a recipe for grasshopper pie that involved marshmallows, and thought, “Aha!”. I adapted it for my purposes, and will now record it here for posterity.

graham cracker pie crust

about 30 marshmallows*

1/2 c. milk

1/4 c. rum (Capt. Morgans or other dark rum)

1 c. whipping cream

Put the marshmallows and milk into a  pan and melt, stirring. Let cool to room temperature (don’t refrigerate).  Stir in rum.  Whip whipping cream until stiff. Fold in marshmallow mixture. Pour into pie crust. Refridgerate till set.

*I used my homemade pumpkin spice marshmallows. If you use regular marshmallows, you should add the following spices to the marshmallow mixture: 1 1/2 tsp cinnamon, 1 tsp ginger, 1/4 tsp cloves. I like strong flavors; reduce the proportions a bit if you’re a flavor wuss.

Now that I’ve mostly cleared out my backlog of marshmallows (I still have another 6 cups of cocoa’s worth), that means I can make another batch in a different flavor, right? Yay.