Best Mermaid Marshmallow Pie Recipes

Marshmallow Mermaid Pie image

Provided by Pizza Fetish

Categories Pie

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

9 graham crackers
1/2 cup flaked coconut, toasted
5 tablespoons butter or 5 tablespoons margarine, melted
34 large marshmallows (8 oz.)
1/2 cup whole milk
1 1/2 cups whipping cream
1 ounce unsweetened chocolate, grated

Steps:

preheat oven 375.
combine coconut and graham crackers in food processor until till coarse crumbs form.
combine crumbs and butter with a fork.
Press to bottom and sides of 9 inch pie pan.
Bake 10 min
cool completly.
Heat marshmallows and milk in a saucepan over low until smooth stirring constantly.
Remove saucepan from heat.
cool completely ( 30 min)
In a large bowl with mixer at medium speed beat cream till stiff peaks form.
fold marshmallow mixture into whipped cream with grated chocolate.
spoon filling into cooled crust
Refrigerate at least 3 hours.
Can be topped with mini marshmallows and rainbow sprinkles.
YUM!

Nutrition Facts : Calories 525.8, Fat 37.9, SaturatedFat 23.6, Cholesterol 109, Sodium 211.1, Carbohydrate 47.2, Fiber 1.4, Sugar 29.9, Protein 4.2

Mermaid Marshmallow Pie Recipe image

Provided by charlotteh371

Number Of Ingredients 14

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

Steps:

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.