Coconut Marshmallow Cream Meringue Pie. EASY!
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Key Lime Marshmallow Meringue Pie
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Here is what you'll need!
Key Lime Pie With Toasted Marshmallow Meringue
INGREDIENTS
10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
Lime zest
1 14-ounce can condensed milk
½ pint vanilla ice cream
½ cup key lime juice *(Regular lime juice works just fine if key lime juice is unavailable)*
1 tablespoon light corn syrup
1 cup sugar
PREPARATION
Preheat oven to 350˚F/180˚C.
Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
Pour the crumbs into a 9-inch pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color. Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F/180˚C for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
Bake at 350˚/180˚C for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
Enjoy!
Sources/Credit
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MUSIC
Mambo Cabana
Licensed via Warner Chappell Production Music Inc.
Created by
Beth's Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH
Learn how to make a delicious Pumpkin Pie Recipe with Marshmallow topping. A great Thanksgiving dessert idea to switch things up this year!
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BETH'S PUMPKIN PIE WITH TOASTED MARSHMALLOW TOPPING
Serves 8
INGREDIENTS:
For Crust:
1 ¼ cups (150g) flour
3 tbsp (31 g) powdered sugar
½ tsp (2.5 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk and egg white separated
2 tbsp (30 ml) ice water
Filling:
15 ounce can (422 g) pure pumpkin puree
1 ¼ tsp (6.25ml) pumpkin pie spice
½ tsp (2.5 ml) salt
2 eggs
14 ounce can (396 g) sweetened condensed milk
Marshmallow Topping:
2 egg whites
1 cup (240 ml) of light corn syrup
pinch of salt
½ tsp (2.5 ml) vanilla
¼ tsp (1.25 ml) cream of tartar
2 tbsp (25 g) sugar
METHOD:
In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
In a small bowl whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. (reserve egg white)
Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.
Preheat heat oven to 450F (232C)
Once dough is chilled, roll out to 1/8 thickness and fit into a pie tin. Trim edges of dough around rim and then fold up to create a double crust.
Press crust together to form an even level around the rim. Then use the Pastry Wheel Decorator to run over the pie crust to form a decorative edge. Then place the pie shell in the freezer to set up while you prep the filling.
In a large bowl combine the pumpkin puree, pumpkin pie spice and salt. Whisk until smooth. Then add the eggs and sweetened condensed milk.
Remove pie from freezer and place on a baking sheet. Pour filling into shell. Lightly brush pie crust with the egg white to seal crust and ultimately form a golden, shinny crust.
Bake at 450F (232C) for 15 mins. Then reduce temperature to 350F and bake for another 35-40 mins until pie is set. Place a pie shield, or strip of aluminum foil, around the crust to prevent over browning.
Allow pie to cool completely and then make the marshmallow topping.
Place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.
Transfer marshmallow to a pastry bag fitted with a round tip. Pipe out decorative mounds or swirls in the center of the pie.
If you are not serving right away, the pie can be refrigerated, uncovered, until ready to serve. Then proceed with last step of broiling.
Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.
BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away! Enjoy! xx
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Marshmallow Cream Cheese Fruit Dip Recipe
Quick and easy Marshmallow Cream Cheese Fruit Dip is smooth, creamy, sweet perfection for all your fruit dipping.
----------------------------------FULL RECIPE BELOW---------------------------------------------------
Ingredients
8 ounces marshmallow fluff
8 ounces cream cheese, room temperature
1 tsp vanilla extract
Instructions
Place all ingredients in a large bowl.
Beat the ingredients until smooth, light and fluffy, approximately 2 minutes.
Transfer to a serving bowl and serve with fresh fruit.
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Fresh Peach Pie Recipe | No Bake Desserts ???? Easy Potluck Desserts | Cooking Up Love
Our Fresh Peach Pie Recipe No Bake Dessert is such a delicious way to celebrate juicy summer peaches! This icebox pie recipe is layers of marshmallow whipped cream and sweet peach slices over a cookie crust. It’s quick and easy to make, and it’s perfect for making a day or two ahead of time because it tastes even better after sitting in the fridge.
With a few simple ingredients, this no bake fresh peach pie comes together in less than 15 minutes and puts smiles on everyone’s faces as they dig into a luscious slice. Not to mention your own beaming smile when you see the happiness and joy it spreads!
Fresh Peach Pie Recipe
No Bake Dessert Ingredients
About ½ - ¾ bag of Lotus Biscoff cookies (about 2 cups of crushed cookies)
½ cup melted butter
⅓ cup granulated sugar
2 cups mini marshmallows
¼ cup heavy whipping cream
5 - 6 ripe peaches
2 cups heavy whipping cream
¼ cup granulated sugar
Fresh Peach Pie Recipe | No Bake Dessert Recipe Directions
Crush the cookies into a fine crumb in a ziploc bag using a rolling pin. You can also use a food processor. Combine crumbs with ⅓ cup sugar and melted butter, and mix thoroughly. Press into one deep dish pie dish, or two standard size pie dishes, reserving about ¼ cup of crumbs for topping this beautiful peach pie.
Combine 2 cups of mini marshmallows with ¼ cup of heavy cream, then in the microwave for 30 seconds on HIGH. Stir marshmallows to continue melting. Microwave again if necessary. Chill crust and marshmallow mixture in the refrigerator while preparing the remaining peach pie ingredients.
Peel the peaches and slice into thin slices.
Combine 2 cups of heavy cream and ¼ cup of granulated sugar in a large bowl, and beat until soft peaks form. Remove the marshmallow cream and cookie crust from the refrigerator. Part the whipped cream, and pour in the marshmallow cream. Fold the two mixtures together, being careful not to deflate the whipped cream.
To assemble our no bake fresh peach pie, pour the marshmallow whipped cream onto the cookie crust, making a layer about 1 ½ inches deep. Next, place the sliced peaches on top of the marshmallow creme, layering evenly and reserving a few slices to use to top the finished pie. Finish with another layer of the marshmallow creme.
To finish one of our favorite no bake pie recipes and make it picture perfect for the dessert table, top this classic fresh peach pie recipe with cookie crumbs, diced peaches and a mint sprig.
Thank you so much for watching our Fresh Peach Pie Recipe No Bake step by step cooking tutorial and I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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Special Marshmallow Cream!