Marshmallow Mermaid Pie (Inspired by The Waitress)
- 9 graham crackers
- 1/2 cup flaked coconut (you can toast the coconut if you want or just use it raw.)
- 5 tablespoons butter, melted
- Or you can buy a pre-made graham cracker crust
- 34 large marshmallows (8 oz.)
- 1/2 cup whole milk
- 1 1/2 cups heavy whipping cream, this needs to be fresh from the fridge when you are beating it.
- 1 oz. chocolate of your choice, grated
- Fun Toppings: Edible Glitter, Sprinkles, Colored Mini Marshmallows...or all 3! You can use anything edible that reminds you of a mermaid.
- Pre-heat the oven to 375 degrees. Grease a pie plate. A quick note with the coconut...you can either blend it in with the crackers for the crust or add it in to the pie filling. Or both if you really love coconut, you'll just need a full cup of coconut and divide between the two.
- Combine the coconut and crackers in a blender or food processor. Blend until totally mixed. Add the melted butter and blend again until mixed.
- Pour into the pie plate. Press to flatten and cover the bottom and push up the sides to form a crust. Bake for 10 minutes.
- Remove and cool.
- Heat marshmallows and milk in saucepan over a low heat. Stir constantly.
- Remove and cool for about a half hour.
- In a large bowl, beat the cream until stiff peaks form. Fold the marshmallow/milk mixture into the cream. If you are adding coconut, add it now. Gently fold into. Don't beat.
- Grate the chocolate and then fold it into the mixture. Pour into the crust.
- Add the fun toppings then put into the fridge for at least 3 hours or overnight.
