Marshmallows…very interesting little pillows of happiness. Mostly known for being an essential camping item, an ingredient in rocky-road or a special addition to a cup of chocolate/cocoa tends to be otherwise overlooked.
I was sure this little gem had more potential so I started thinking up ways of championing the old Marshmallow in some tasty baking ways.
Incorporating with chocolate was too typical, I wanted to feature the ‘marshmallow’ flavour not cover it up. The outcome – A Marshmallow Pie. Think vanilla slice taste and texture but with the ultimate twist!
- 1 + 3/4 cup plain flour
- ¼ cup icing sugar
- 180g butter
- 2 tsn vanilla essence
- 300g white marshmallows
- 140g milk
- 15g butter
- 1 tbsn vanilla essence
- 2 egg whites
- 3 tbsp sugar
- 110g thickened cream
- 1 tbsn icing sugar
- 1 tsn (extra) vanilla essence
- Pre-heat the oven to 180c.
- Place the flour, butter, sugar, vanilla and 2 tbsn water in a food processor and pulse a few times to combine. Now process until the mix resembles breadcrumbs.
- Place the mix into a bowl and kneed until combined.
- Roll the dough with a rolling pin on a lightly floured surface and place the dough into a tart tray.
- Place in the fridge for 20 minutes.
- Place baking paper on top of the tart and blind bake for 15 minutes
- Remove the paper and beans/rice and bake for a further 15 minutes.
- Place the tart shell on a tray to cool.
- Combine 240g marshmallows, milk, butter and vanilla in a saucepan and heat on medium, stirring until melted.
- Remove from heat and whisk until smooth and glossy then place in the fridge to thicken stirring occasionally.
- While waiting beat the eggwhites until soft peaks form, then slowly add the sugar and beat until stiff peaks form and mix is thick and glossy.
- Place the cream, icing sugar and extra vanilla in a bowl, beat until thick and whipped.
- Remove marshmallow mixture from the fridge and fold in the egg mixture and cream mix.
- Using a whisk gently whisk until mix is smooth.
- Spoon mixture into piecrust and place in the fridge for 4 hours to set.
- Place 60g left over Marshmallows on the pie for decoration.
- Instead of whipping up the cream, vanilla and sugar you can simply use ½ can cool whip instead.
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