PEANUT-CASHEW MARSHMALLOW PIE

Peanut-Cashew Marshmallow Pie image

This pie appeals to kids and adults, and the chocolate crust and caramel topping make it all the more special. I like the nice contrast of the creamy mallow filling and the crunchy peanuts. An added bonus is that this pie can be made ahead of time. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

4 cups miniature marshmallows
1 cup 2% milk
1 tablespoon butter
2 teaspoons vanilla extract
1 cup cold heavy whipping cream
1/2 cup lightly salted dry roasted peanuts, coarsely chopped
1/2 cup salted cashews, coarsely chopped
1 chocolate crumb crust (9 inches)
1/4 cup hot caramel ice cream topping
2 tablespoons chocolate syrup, optional

Steps:

In a large saucepan, combine marshmallows and milk over medium heat, stirring often, until marshmallows are melted and mixture is smooth. Remove from heat. Transfer mixture to a bowl; stir in butter and vanilla. Place bowl in a pan of ice water. Gently stir until mixture is cool and begins to thicken, about 5 minutes. , In a large bowl, whip heavy cream at high speed of electric mixture until soft peaks form. Gently fold whipped cream into marshmallow mixture. In a small bowl mix together peanuts and cashews; reserve 1/4 cup for topping. Fold remaining nut mixture into marshmallow mixture. Spoon marshmallow mixture into prepared crumb crust. Sprinkle reserved 1/4 cup nuts over top of pie. Refrigerate, covered, at least 6 hours or overnight. Drizzle with caramel and if desired, chocolate topping before serving.

Nutrition Facts : Calories 441 calories, Fat 26g fat (11g saturated fat), Cholesterol 40mg cholesterol, Sodium 259mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 2g fiber), Protein 7g protein.