Mermaid Marshmallow Pie

Mermaid Marshmallow Pie
Mermaid Marshmallow Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • shortbread cookie pie shell:

  • 1 3/4

    cups shortbread cookie crumbs from about 9oz cookies

  • 6

    tbsp unsalted butter, melted

  • filling:

  • 1/2

    cup heavy cream, divided

  • 8

    oz cream cheese at room temp

  • 1/2

    cup sweetened condensed milk

  • 1

    tsp vanilla extract

  • 1

    pinch salt

  • 1

    cup drained crushed pineapple, patted dry

  • 1

    cup drained mandarin oranges, patted dry

  • 3/4

    cup pecan pieces

  • 1

    cup sweetened flaked coconut, plus 1 tbsp for garnish

  • 2

    cups colored mini marshmallows

Directions

For the pie shell: preheat oven to 350. toss together cookie crumbs and melted butter in a medium bowl until crumbs are moistened.press mixture onto bottom and up sides of 9 1/2 inch deep dish pie pan. chill at least 15 mins. bake in center of preheated oven just until set and fragrant, about 10 mins. cook in pan on a wire rack, about 20 mins. For the filling: beat cream in a chilled medium bowl with an electric mixer on high speed until firm peaks form. chill until ready to use. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. add condensed milk, vanilla, and salt; beat until smooth. fold in pineapple, oranges, pecans and 1 cup of coconut until combined. gently fold in the chilled whipped cream. pour mixture into prepared piecrust, and smooth top. chill until set, about 4 hours. top pie evenly with marshmallows, and sprinkle with remaining 1 tbsp coconut.

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