Ingredients

9 graham crackers
1/2 C. sweetened, flaked coconut, toasted
5 Tbs. butter or margarine, melted
34 lg. marshmallows (8 oz.)
1/2 C. whole milk
1 1/2 C. heavy or whipping cream
1 oz. unsweetened chocolate, grated

Directions

Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form.

Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack.

Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.)

In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight.

Top with mini marshmallows, maraschino cherries and rainbow sprinkles.

What the movie Waitress doesn’t tell you is that good old Jenna must have had a dozen or so arms like a Hindu Goddess and much better coordination than I do, because when I blended the melted marshmallow goo and the hand-whipped whipped cream, I got whipped cream plus stripes of chewy marshmallow as the end result, not an evenly distributed hybrid of the two, except in a few scattered pockets.  I think mine cooled down too rapidly.  They don;t warn you about that or tell you what steps you should take to prevent it.  Maybe next time instead of folding the two sets of ingredients together like they tell you to, I should use a pastry blender and _blend_ the two taking the air out of the whipped cream, but acheieving a more complete amalgamation of the two.  If there _is_ a next time for this dessert: my family acclaimed it too high fat for common consumption, and furthermore, it also tasted simple…yeah, it was marshmallowy,  but not very fancy, not enough so to justify having had to make it from scratch…it seemed a little like a lighter, less sugar-y version of marshmallow fluff (the commercial whipped corn syrup confection which contains no actual marshmallows but is used for the “fluff” in “fluffernutters”).  Maybe I should have put the candied cherries and chocolate sprinkles on top like the recipe suggested.

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Comments
This has been a favorite family dessert for the holidays, for my whole life. I have modernized it by doing a double recipe at once, and melt the marshmallows with the milk on half to low power in the microwave. I also use two ounces of baking chocolate per pie. When the filling is ready, I spoon it into pre-made graham cracker pie shells. 

Submitted by: Fairway7
Ranking: Fry Cook
2/2/2008 9:02:48 AM
September 2010
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