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Looks Like a Snowdrift, Tastes Like Summer
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January 13, 2011
- Posted by: margaret
3 Comments
- Marshmallow Pie
Last week, I had some tired lemons and a few extra egg whites to use up so I made a lemon meringue pie for dessert. The girls couldn’t get enough of the meringue, but had no interest in the curd below (admittedly, I make it pretty tart). I wondered about making a pie that was just meringue, and while flipping through my old-school Joy of Cooking (circa 1964), I found a recipe for “Marshmallow Pudding.” As desserts go, it’s completely out of character for me–no fruit, no cream, no butter–essentially a big marshmallow. But paired with a chocolate graham cracker crust, it was just the hint of summer s’mores we needed yesterday, as the blizzard raged outside.
Marshmallow Pie
Crust: 1/2 cup semisweet chocolate chips 1/4 cup unsalted butter2 cups graham cracker crumbs dash smoked salt (available at specialty food shops) *
Filling: 4 egg whites
2 packages unflavored gelatin (a little more than 1 tablespoon) 1/2 cup cold water 1/2 cup boiling water 1 cup sugar 1 1/2 teaspoons vanilla * Preheat oven to 350 degrees. In a large saucepan over low heat, melt the chocolate and the butter, stirring regularly to blend. When chocolate is still a little lumpy, keep stirring but turn off the burner to avoid scorching. Stir in graham cracker crumbs and a dash of smoked salt, and mix until well combined. When mixture has cooled to touch, press into a buttered 9-inch pie dish. Bake until fragrant, 6-8 minutes. Cool on a wire rack. *
To make the filling: In a large mixing bowl, using the whisk attachment (if you have it) on the medium-high speed of an electric mixer, whip the egg whites until stiff peaks form. In a small nonreactive bowl, sprinkle the gelatin over the cool water and allow to soften, 5 minutes. In a small saucepan, bring 1/2 cup water to the boil, turn off the heat, and stir in softened gelatin, mixing until gelatin is completely dissolved. With the mixer on, pour the gelatin mixture into egg whites in a thin stream, stopping once or twice to scrape down the sides of the bowl. Still with the mixer on, sprinkle in the sugar, about 1/4 cup at a time, scraping down occasionally. Add the vanilla, and beat until cool and beginning to thicken, about 5 minutes. Mound the filling into the prepared crust, swirling decoratively on the top, and chill until set, about 3 hours. *Note: If you’re in a fluffernutter mood, smear 1/4 cup of peanut butter on the bottom of the crust before pouring in the marshmallow filling. *
- Bea enjoys her marshmallow pie
- To the last crumb…
