Marshmallow Mermaid Pie Recipe

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Recipes.net Team
Recipes.net Team May 1, 2020
Jillian | Flickr.com
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From the movie Waitress, this marshmallow pie was one of Jenna’s creations.

How To Make Marshmallow Mermaid Pie

Marshmallows are not only for hot chocolates! Widen your dessert arsenal with this quick and easy pie!

  • 9 Graham crackers
  • 1/2 cup sweetened flaked coconut (toasted)
  • 5 tbsp. butter (or margarine, melted)
  • 34 lg. marshmallows (8 oz.)
  • 1/2 cup whole milk
  • 1 1/2 cup whipping cream
  • 1 oz. unsweetened chocolate (grated)
  1. Preheat oven to 375°F.

  2. Combine coconut and graham crackers in the food processor until coarse crumbs form.

  3. Combine crumbs and butter using a fork.

  4. Press to the bottom and side of 9-inch pie plate.

  5. Bake 10 minutes and cool on a wire rack.

  6. Heat marshmallows and milk in a saucepan over low heat until smooth, stirring constantly.

  7. Remove the saucepan from heat.

  8. Cool completely (30 minutes.)

  9. In large bowl with mixer at medium speed, beat cream until stiff peaks form.
  10. Fold marshmallow mixture into the whipped cream with grated chocolate.

  11. Spoon filling into the cooled crust.

  12. Refrigerate pie at least 3 hours or overnight.
  13. Top with mini marshmallows, maraschino cherries, and rainbow sprinkles.

How To Make Marshmallow Mermaid Pie

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Marshmallows are not only for hot chocolates! Widen your dessert arsenal with this quick and easy pie!

Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Serves:
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Ingredients

  • 9 Graham crackers
  • 1/2 cup sweetened flaked coconut, toasted
  • 5 tbsp. butter , or margarine, melted
  • 34 lg. marshmallows, 8 oz.
  • 1/2 cup whole milk
  • 1 1/2 cup whipping cream
  • 1 oz. unsweetened chocolate, grated

Instructions

  1. Preheat oven to 375°F.

  2. Combine coconut and graham crackers in the food processor until coarse crumbs form.

  3. Combine crumbs and butter using a fork.

  4. Press to the bottom and side of 9-inch pie plate.

  5. Bake 10 minutes and cool on a wire rack.

  6. Heat marshmallows and milk in a saucepan over low heat until smooth, stirring constantly.

  7. Remove the saucepan from heat.

  8. Cool completely (30 minutes.)

  9. In large bowl with mixer at medium speed, beat cream until stiff peaks form.
  10. Fold marshmallow mixture into the whipped cream with grated chocolate.

  11. Spoon filling into the cooled crust.

  12. Refrigerate pie at least 3 hours or overnight.
  13. Top with mini marshmallows, maraschino cherries, and rainbow sprinkles.

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Nutrition

  • Calcium: 65mg
  • Calories: 352kcal
  • Carbohydrates: 21g
  • Cholesterol: 63mg
  • Fat: 29g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 130mg
  • Protein: 3g
  • Saturated Fat: 15g
  • Sodium: 234mg
  • Sugar: 9g
  • Vitamin A: 1011IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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