Coffee Mallow Pie Recipes

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COFFEE MALLOW DESSERT



Coffee Mallow Dessert image

THIS is one of my favorite summertime desserts, cool and soothing on a hot, humid day. The mild coffee flavor is most refreshing, and the cookie crumbs add nice crunch. -Helen Davis, Waterbury, Vermont

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 7

8 Oreo cookies, crushed
2 tablespoons butter, melted
1/2 cup hot brewed coffee
16 marshmallows
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside. , Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl. , In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.

Nutrition Facts : Calories 720 calories, Fat 43g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 460mg sodium, Carbohydrate 83g carbohydrate (55g sugars, Fiber 1g fiber), Protein 5g protein.

COFFEE CREAM PIE



Coffee Cream Pie image

Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur. Martha made this recipe on episode 507 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
2 tablespoons plus 1 teaspoon instant espresso powder, such as Medaglia D'Oro
4 large egg yolks
1/4 cup coffee liqueur, preferably Kahlua
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, cut into tablespoons and softened
Chocolate Wafer Crust
1/3 cup dark chocolate-covered espresso beans or chocolate curls
2 1/2 cups cold heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  • Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
  • Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
  • Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
  • With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
  • In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.

COFFEE MALLOW PIE



Coffee Mallow Pie image

Field editor Dorothy Smith of El Dorado, Arkansas hints,"This terrific pie holds up well in the refrigerator overnight."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

1 cup water
1 tablespoon instant coffee granules
4 cups miniature marshmallows
1 tablespoon butter
1 cup heavy whipping cream, whipped
1 pastry shell (9 inches), baked
1/2 cup chopped walnuts or pecans, toasted
Additional whipped cream and chocolate curls, optional

Steps:

  • In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add marshmallows and butter. Cook and stir over low heat until marshmallows are melted and mixture is smooth., Set saucepan in ice and whisk mixture constantly until cooled. Fold in whipped cream; spoon into pastry shell. Sprinkle with nuts. Refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls if desired.

Nutrition Facts : Calories 363 calories, Fat 24g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.

COFFEE-MALLOW TORTE



Coffee-Mallow Torte image

I just got my Better Homes and Gardens magazine after not subscribing for several years. I'm kind of disappointed. Not very many recipes, lots of ads, especially perscription drug ads which I am on a personal crusade against! BUT, hold on to your hats! I wish you could see the picture of this! This was a $400 winner. I'm going to try to make it soon, but it will have to wait for a special occasion, since we are on a big fat diet after ZWT3! Cooking time is chilling time.

Provided by Chef PotPie

Categories     Frozen Desserts

Time 6h35m

Yield 1 torte, 12-16 serving(s)

Number Of Ingredients 11

2 cups crushed chocolate wafer cookies (about 35 cookies.)
1/3 cup butter, melted
2/3 cup chocolate fudge topping
1 teaspoon instant coffee crystals
0.5 (7 ounce) jar marshmallow creme
1 (8 ounce) container frozen whipped topping, thawed
1 quart coffee ice cream
1/3 cup chopped pecans, toasted
1 ounce semisweet chocolate, grated and divided
1/3 cup caramel ice cream topping
pecan halves (for garnish) (optional)

Steps:

  • In medium bowl combine cookie crumbs and butter. Press into bottom and about 1 1/2 inches up sides of a 9-inch springform pan; set aside.
  • In small saucepan combine hot fudge topping and coffee crystals. Heat and stir over low just until smooth; cool slightly. Spread topping over crumb mixture.
  • In large bowl stir marshmallow creme into whipped dessert topping until combined; set aside.
  • In chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm.
  • Before serving, let stand at room temperature for 10 minutes before releasing the pan. Drizzle with caramel topping and remaining grated chocolate. If desired, garnish with pecan halves.

Nutrition Facts : Calories 424.8, Fat 22.4, SaturatedFat 12.8, Cholesterol 29.3, Sodium 280.6, Carbohydrate 55, Fiber 2.4, Sugar 31, Protein 4.8

MARCIA-MALLOW PIE



Marcia-Mallow Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h25m

Yield 8 slices

Number Of Ingredients 7

40 regular-size marshmallows
3 cups heavy cream
18 whole graham crackers
1/3 cup granulated sugar
1 stick (8 tablespoons) salted butter, melted
2 teaspoons vanilla
9 maraschino cherries, for decorating

Steps:

  • Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow the mixture to cool to the touch, about 20 minutes.
  • Meanwhile, make the crust. Pulse the graham crackers in a food processor or crush using a rolling pin in a resealable plastic bag with the air taken out until they are evenly sized crumbs. Transfer the graham cracker crumbs to a bowl, add the sugar and mix until evenly combined. Next, pour in the melted butter and fold the mixture until the butter is distributed. It should be the texture of wet sand.
  • Transfer the crumb mixture to a 9-inch pie pan, reserving a few pinches for garnishing the finished pie later. Press the crumbs into the bottom and sides of the pan to form a crust. Some will come up and over the top of the pan.
  • When the marshmallow mixture has cooled, add the vanilla to the remaining heavy cream. Whip the cream by hand with a whisk or in a stand mixer with a whisk attachment to soft peaks. Gently fold the whipped cream into the cooled marshmallow mixture.
  • Transfer the filling to the prepared crust and smooth out with a spatula. Sprinkle with the reserved graham crumb mixture and dot with the maraschino cherries, putting one directly in the center. Chill until set, about 3 hours.

COFFEE S'MORE PIE



Coffee S'More Pie image

Provided by Sandra Lee

Categories     dessert

Time 51m

Yield 8 servings

Number Of Ingredients 8

4 eggs
1 1/2 cups sugar
1/2 stick butter, melted
3 tablespoons unsweetened cocoa powder
1 (5-ounce) can evaporated milk
1/4 cup coffee liqueur
1 (9-inch) graham cracker pie crust
2 cups miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, whisk together eggs and sugar thoroughly combined and pale yellow. Whisk in melted butter, cocoa powder, evaporated milk, and coffee liqueur. Set aside.
  • Place pie shell on baking sheet and place on an oven rack. Carefully pour in filling. Bake in preheated oven for 45 minutes. About 5 minutes before pie is finished, mound marshmallows in the center of the pie (they will spread as they melt). Continue baking until marshmallows are golden brown.
  • Let cool slightly. Serve warm.

CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE



Chocolate Cookie and Coffee Ice Cream Pie image

Provided by Jennifer Smith

Categories     Coffee     Chocolate     Dessert     Summer     Bon Appétit     Texas

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 cup whipping cream
8 ounces semisweet chocolate chips
1 teaspoon instant coffee crystals
1/2 teaspoon vanilla extract
1 pint coffee ice cream
1 9-inch-diameter purchased chocolate cookie crumb crust
10 chocolate sandwich cookies, crushed coarsely (about 1 cup)
1 pint chocolate ice cream
Additional sandwich cookies

Steps:

  • Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
  • Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
  • Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.

CHOCOLATE-MALLOW COOKIE PIES



Chocolate-Mallow Cookie Pies image

Prize-Winning Recipe 2009! Bite into a sweet chocolate sandwich with creamy marshmallow filling. Yum.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 18

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsweetened baking cocoa
2 tablespoons Gold Medal™ all-purpose flour
1/3 cup sour cream
1/4 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2/3 cup marshmallow creme
1/3 cup butter, softened
1/2 teaspoon vanilla
2/3 cup powdered sugar
1 tablespoon powdered sugar
1/8 teaspoon unsweetened baking cocoa

Steps:

  • Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms.
  • Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
  • Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 teaspoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
  • In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Sandwich Cookie, Sodium 130 mg, Sugar 19 g, TransFat 1 1/2 g

COFFEE S'MORES PIE



Coffee S'mores Pie image

Provided by Michael Laiskonis

Categories     Coffee     Chocolate     Egg     Dessert     Kid-Friendly     Summer     Chill     Party     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 16

Graham cracker crust:
9 whole graham crackers, ground finely in a food processor
2 tablespoons heavy cream
2 tablespoons Nutella
1 ounces semisweet or bittersweet chocolate, melted
1 tablespoon unsalted butter, melted
Coffee ganache:
12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2" cubes
1 1/4 cups heavy cream
2 tablespoons finely ground coffee beans
Meringue:
2 large egg whites
1/2 cup sugar
Special Equipment
One 9" metal or glass pie dish; a kitchen torch (optional)

Steps:

  • For graham cracker crust:
  • Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
  • For coffee ganache:
  • Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 tablespoons water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
  • Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.
  • For meringue:
  • Meringue Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
  • Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.

COFFEE-MALLOW MOUSSE



Coffee-Mallow Mousse image

This rich and creamy dessert recipe is from the Houston Aggie Mom's Cookbook II. It's easy to make and delicious! Cook time is chill time.

Provided by loof751

Categories     Dessert

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 6

1 tablespoon instant coffee
1 cup boiling water
30 marshmallows
1 (9 ounce) carton Cool Whip
10 ladyfingers
grated chocolate

Steps:

  • Dissolve coffee in boiling water, then dissolve the marshmallows in the hot coffee. Refrigerate to cool.
  • When cool, fold in Cool Whip.
  • Line a buttered bowl or mold with ladyfingers. Pour the marshmallow mixture into the bowl. Top with grated chocolate.
  • Chill for 3-4 hours until firm. Unmold onto serving plate.

Nutrition Facts : Calories 236.7, Fat 9.4, SaturatedFat 7.4, Cholesterol 50.2, Sodium 50, Carbohydrate 37.2, Fiber 0.2, Sugar 25.9, Protein 2.4

SOUTHERN MOON PIES



Southern Moon Pies image

Now you can make this Southern favorite at home. Full of chocolate and marshmallow goodness! Vanilla extract may be substituted with coconut or mint extract.

Provided by Jody Crout

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 38m

Yield 24

Number Of Ingredients 14

½ cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ cup butter, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 cup marshmallow creme

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
  • To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
  • Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
  • Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
  • To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 26.7 g, Cholesterol 31.1 mg, Fat 9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 209.9 mg, Sugar 16.4 g

EASY CHOCOLATE MALLOW PIE



Easy Chocolate Mallow Pie image

If you like s'mores, you'll love this easy no-bake Chocolate Mallow Pie. It's ready to pop into the refrigerator in about 10 minutes.

Provided by My Food and Family

Categories     Home

Time 4h35m

Yield 10 servings

Number Of Ingredients 7

2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 Tbsp. milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups cold milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
1 ready-to-use graham cracker crumb crust (6 oz.)
1 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled slightly

Steps:

  • Microwave 2 cups marshmallows and 2 Tbsp. milk in microwaveable bowl on HIGH 45 sec.; stir. (Marshmallows will not be completely melted.) Refrigerate 15 min. or until cooled.
  • Stir in 1 cup COOL WHIP with whisk until blended. Stir in remaining marshmallows. Spoon into crust.
  • Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups COOL WHIP; spoon over marshmallow mixture. Top with remaining COOL WHIP. Drizzle with melted chocolate.
  • Refrigerate 4 hours or until set.

Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 450 mg, Carbohydrate 51 g, Fiber 1 g, Sugar 34 g, Protein 3 g

KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY TASTY



Key Lime Pie With Toasted Marshmallow Meringue Recipe by Tasty image

Here's what you need: graham crackers, butter, brown sugar, eggs, lime zest, condensed milk, vanilla ice cream, key lime juice, light corn syrup, sugar

Provided by Jordan Kenna

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10

10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
lime zest, to taste
14 oz condensed milk, 1 can
½ pt vanilla ice cream
½ cup key lime juice
1 tablespoon light corn syrup
1 cup sugar

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
  • Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
  • Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
  • Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
  • Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
  • Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
  • While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
  • Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
  • Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
  • Enjoy!

Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 22 grams, Fiber 0 grams, Protein 11 grams, Sugar 56 grams

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NO-BAKE CHOCOLATE MARSHMALLOW PIE - BEYOND FROSTING
2017-09-25 For the filling: In a microwave-safe bowl, melt the chocolate in 30 second increments, stirring occasionally until the chocolate is melted and smooth. In a large mixing bowl, combine the room temperature cream cheese and granulated sugar. Beat until smooth. Next add the melted chocolate and mix until combined, scraping down the bowl as needed.
From beyondfrosting.com


MILE HIGH COFFEE MARSHMALLOW PIE (1955) | JUDITH WARREN BILLSON
Mile High Coffee Marshmallow Pie (1955) lostamericanrecipes.com Judith Warren Billson. loading... X. Ingredients. 1 9-inch baked pie shell; 30 marshmallows ; 1 …
From copymethat.com


GOOEY CHOCOLATE CHIP AND MARSHMALLOW COOKIE PIE - AVERIE COOKS
2020-05-11 Cream together the butter and sugars, then add the egg and vanilla. Add in the dry ingredients, then fold in the chocolate chips and marshmallows. Transfer the dough to a greased 9-inch pie plate. Bake until the center is just set and the marshmallows are just barely golden.
From averiecooks.com


THE BEST WHOOPIE PIES (WITH 3 OPTIONAL FILLINGS) - PRETTY. SIMPLE.
2018-03-19 Instructions. Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes.
From prettysimplesweet.com


MALLOW SAUCE - I AM BAKER
2022-03-19 Instructions. In a saucepan over low heat add marshmallow creme, heavy cream, and vanilla. Mix together until well combined (3-5 minutes). Remove from heat and place in a container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.
From iambaker.net


HOMEMADE MARSHMALLOW PIE - AMISH 365
2021-12-17 Instructions. Melt marshmallows in pan over low heat with milk and butter. Let cool, then mix in whipped topping. Spoon into pie crust and top with chocolate pieces or syrup to your taste. Refrigerate until set and then serve.
From amish365.com


10 BEST MARSHMALLOW CREME PIE RECIPES | YUMMLY
2022-06-02 White Chocolate Oatmeal Creme Pie Fudge Inside BruCrew Life. marshmallow cream, white chocolate chips, sweetened condensed milk and 1 more. CopyCat Oatmeal Creme Pies {Oatmeal Creme Pie Week!!} The Domestic Rebel. egg, marshmallow creme, butter, ground cloves, white sugar, flour and 10 more.
From yummly.com


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