Baby came 2 months ago, and now I have energy like I haven't in a year. It's lovely. I tend to go overboard on things as a result.
Last Saturday was Super Pi day (3/14/15--the first digits of the mathematical number pi). We couldn't go to our friends' pie party to celebrate because it was also St. Patrick's Day Weekend, which is a super busy time for Irish bands and the band Tim sings with, Delilah's Revenge, had the day booked full and they needed our van to drive themselves and their gear around. (And our other two cars are broken. Of course.)
So we decided to have a pie party at home.
And I kind of got carried away.
I only own 4 pie pans, one of which I really need to send to Aunt Donella since my kids destroyed one of her pie pans. But that's a tangent. Only own 4 pie pans, so I could only make 4 pies. So I started poking around online to see if it's possible to make chocolate pie crusts (it is). And then I found myself wandering around a website called Mr. Food, which had a lot of good recipes that were easy.
And we ended up with four pies: Marshmallow Cream (based on this recipe but highly modified), Peanut butter cream, cranberry cream (only we left the pineapple out), and key lime. Then Monday we found strawberries on sale, so we made strawberry cream cobbler, which was really good. And then Tuesday we made rainbow fudge (didn't set up and was far, far too sweet, looked tie dyed by the time we were done, and was very beautiful) and another marshmallow pie because some people didn't get any from the first one.
They were all good, but the marshmallow pie was my own modification of a recipe and it held so much promise! So today we made a mandarin marshmallow pie, and I remembered having pineapple cream that was made with marshmallows, so I found that recipe and we're going to try that, too.
See, I get carried away!
But I did want to share the marshmallow pie recipe because it was so yummy and so versatile and not written down anywhere else.
24 large marshmallows (2 1/2 cups of mini)
1/2 c milk
1/3 c ice cream (any flavor--this will flavor the pie)
8 oz tub of whipped topping or 2 c whipped cream
Graham cracker or chocolate cookie pie crust
Heat the marshmallows and milk on medium heat, stirring constantly until the marshmallows melt completely. Set aside and let it cool for 15 minutes. Stir in the ice cream until it's melted completely. Fold in the whipped cream. Put the mixture in the pie crust and freeze for 2 hours or until set up.
This was super yummy, if you like marshmallows. It would taste fantastic with anything that tastes good with marshmallows stirred in or drizzled on top (chocolate syrup, chopped peanut butter cups, fruit, etc). The finished product tastes like marshmallows flavored like whatever ice cream you put in.
So from there we made a Mandarin Marshmallow pie.
24 large marshmallows or 2 1/2 cups mini marshmallows
1/2 c milk
1/3 c liquid from a can of mandarin oranges or orange juice
1 small can or 1 cup mandarin orange slices (canned)
8 oz or 2 c whipped topping or whipped cream
Graham cracker pie crust
As with the plain marshmallow pie recipe, melt the marshmallows with the milk over medium heat, stirring constantly until the marshmallows are completely melted. Remove from heat and let it cool 15 minutes. Stir in juice from mandarin orange can or orange juice. Fold in whipped topping/cream and then fold in orange segments. Pour into crust and freeze 2 hours or until set.
So now my brain is buzzing....chocolate marshmallow pie, snickers marshmallow pie, coconut marshmallow pie, etc.
So tonight when it was time to taste the mandarin orange marshmallow pie, I asked Jack, "Do you want some pie?"
He said, "No. Fish."
So I ate pie. And he ate fish.
Might have gone overboard with the pie, I suppose.