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Toasted Marshmallow Butterscotch Pie

Toasted Marshmallow Butterscotch Pie

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Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.



  • 2 ounces bittersweet chocolate, chopped
  • 1 blind-baked Sister Pie Crust, cooled
  • 1¼ cups (packed) dark brown sugar
  • ¼ cup fine-grind yellow cornmeal
  • ½ cup (1 stick) unsalted butter, melted
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract

Topping and Assembly

  • 3 large egg whites, room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup plus 1 tablespoon granulated sugar
  • ½ teaspoon cream of tartar
  • 3 tablespoons semisweet or bittersweet chocolate chips

Recipe Preparation


  • Heat chocolate and ¼ cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth. Let ganache cool slightly, then scrape into pie crust and spread evenly over bottom. Let sit until set, 30–45 minutes.

  • Preheat oven to 300°. Mix brown sugar, cornmeal, salt, and butter in a medium bowl with a wooden spoon until no lumps remain. In a separate medium bowl, whisk eggs, milk, vanilla, and remaining ⅔ cup cream until no streaks remain. Whisking constantly, gradually add egg mixture to butter mixture and whisk just until combined and smooth. Pour filling into crust and place on a foil-lined rimmed baking sheet. Bake until filling is browned and puffed around the edges and the center 4" wobbles when pie is jostled, 55–70 minutes. Transfer to a wire rack and let cool, at least 4 hours and up to 12 hours (longer is better; do not refrigerate).

  • Do Ahead: Pie (without marshmallow topping) can be made 1 day ahead. Let cool, then store covered at room temperature.

Topping and Assembly

  • Using an electric mixer on medium-high, beat corn syrup, 1 egg white, and ¼ tsp. salt in a medium bowl until mixture is white, glossy, and tripled in volume, about 2 minutes. Reduce speed to low; gradually add powdered sugar. Increase speed to medium and beat until mixture falls back on itself in a thick, barely dissolving ribbon, about 2 minutes. Beat in vanilla. Set aside ¾ cup marshmallow fluff in a small bowl; reserve remaining fluff for another use.

  • Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), whisking constantly, until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).

  • Using an electric mixer on high speed, beat until stiff, glossy peaks form and the sides of bowl are cool to the touch, 5–7 minutes. Add reserved marshmallow fluff to meringue and beat just to combine. Dollop marshmallow topping over top of cooled pie filling and use a spatula to spread, creating decorative peaks and swirls. Use a kitchen torch to toast marshmallow topping, if desired. Decorate with chocolate chips.

Recipe by Lisa Ludwinski, Sister Pie, Detroit, MI,Photos by Jesse David Green

Nutritional Content

Calories (kcal) 790 Fat (g) 40 Saturated Fat (g) 24 Cholesterol (mg) 170 Carbohydrates (g) 107 Dietary Fiber (g) 1 Total Sugars (g) 86 Protein (g) 8 Sodium (mg) 320Reviews SectionAnyone giving this pie below 5 stars is bonkers. Yes, a little labor intensive, but truly one of the best pies I have ever made. Thank you, Lisa!AnonymousPortland11/19/19Try it without the ganache layer!!! It's just too overwhelming.

The Best-Selling Pie Cookbooks to Elevate Your Circular Sweets for Pi Day

From Barack Obama’s favorite to contemporary recipes for centuries-old pies, there’s a pie cookbook for every tongue.

Gideon Grudo

Photo Illustration: Scouted/The Daily Beast/Amazon

I’ve never been a big fan of guided cooking, with one hot exception: baking. The practice is so precise and often demands such accurate ratios between the ingredients of any given recipe that a list of measurements and step-by-step instructions is a must.

And whether it’s for Thanksgiving dinner or a Pi Day celebration, pies can dominate an evening’s desserts. And when it comes to pies, there are so many varieties and styles, whether former President Barack Obama’s favorite sweet potato pecan pie or the lauded tomato pie. What’s sure is that learning from others, or at least giving their concoctions a try, is a great way to widen your pie aperture.

We put together a list of some of the best selling pie-centric cookbooks out there, complete with their prices and some publisher info. These are perfect for your own sweet tooth or as a great gift that you will benefit from when it culminates in a pie you get to try.

“In The New Pie, Chris Taylor and Paul Arguin — winners of more than 500 awards for baking (including 2017’s Best of Show Award at the National Pie Championships) — re-examine the wholesome world of pie … With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.”

  1. us a heavy bottom pan
  2. heat up you cream, half the sugar and salt.
  3. Dont let your cream boil, just bring it to a simmer.

  • WHILE your milk is slowly heating in a separate bowl beat your eggs and remaining sugar together.
  • when your cream is hot you need to temper them- so they do not turn into scrambled eggs.
  • to temper the eggs slowly drizzle in your hot cream while whisking quickly.
  • continue doing this until all the cream has been incorporated. Return to pan.

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8 Mini Pie Recipes That Are Perfect for Smaller Celebrations

Personal Ginger-Pumpkin Mini Pies With Speculoos Crust and Whipped Cream? Sign us up.

Needless to say, Thanksgiving this year (and the whole holiday season) is going to look a little different than it has in the past. As we consider all the safe ways we can still celebrate𠅋ringing the party outdoors, hosting virtual dinner parties, buying a turkey online to avoid grocery store crowds—there&aposs one clear and obvious answer: Keep your festivities intimate. Thanks to travel restrictions and smart safety precautions, turkey day guests lists are going to be trimmed down this year, and your holiday menu should follow suit. We&aposre all in favor of leftovers, but who needs the stress of cooking a massive bird if it&aposs just going to be you and the kids?

The good news is that eating turkey and mashed potatoes with loved ones isn&apost canceled, and same goes for the grand finale: dessert. These individually-sized pies are the perfect addition to your holiday spread this year. They&aposre made with easy press-in crusts or prepared pie dough, so assembly is a cinch. Everyone gets their own, so there&aposs no need to fuss over slicing the perfect piece—or adding yet another &aposhigh touch point&apos to your tablescape. All you’ll need to consider is whether to serve whipped cream or ice cream alongside (but we think it’s OK to have both).

Jan 24

Marshmallow Moon Cake – Inspired by the new Ben and Jerry’s ice cream flavor by Jimmy Fallon, my new Marshmallow Moon Cake will make you think you’re biting into the classic junk food treat, a Moon Pie.

Cake Inspiration

I’ve had this cake on my mind for the last few weeks – as soon as I saw Ben and Jerry’s made a new ice cream flavor with Jimmy Fallon. After making The Tonight Show Cake last year, based off Ben and Jerry’s Tonight Dough ice cream, I’ve been eager to make another cake inspired by another one of their ice cream flavors. It was so fun for me to take all the flavors in The Tonight Dough ice cream and figure out how to put them into a cake. It turned out to be one of my favorite cakes yet!

When I saw the new Marshmallow Moon flavor that Jimmy Fallon helped create, I knew this had to be my next cake. The ice cream flavor, which is inspired by a Moon Pie, is made up of vanilla ice cream, marshmallow and graham cracker swirls, and chocolate chunks.

Cake Brainstorming

When I started thinking about how I would turn these flavors into a cake, I couldn’t help but feel concerned that it was too similar to my Ultimate S’mores Cake, which is made of chocolate cake baked on top of a graham cracker crust, filled with toasted marshmallow filling and chocolate ganache, and covered with chocolate buttercream.

But the more I thought about it, the more I knew I could make this unique and it would have to start with the cake layers. In my S’mores Cake, the cake was chocolate. For this cake, I wanted the cake layers to represent the vanilla ice cream. They needed to be tender and fluffy and have a strong vanilla flavor. To get the right vanilla flavor, I decided to use vanilla bean paste.

I also wanted more texture with the graham crackers than I had in my S’mores Cake. Instead of baking a graham cracker crust, I toasted graham cracker pieces tossed in a butter and brown sugar mixture. Good luck trying not to snack on them before you actually put the cake together.

For the marshmallow aspect, using the toasted marshmallow filling from my S’mores Cake was a no brainer. It’s just too good. There’s no reason to reinvent it.

And like a traditional Moon Pie, which is covered with a thin layer of chocolate, I spread a thin layer of chocolate ganache between each layer of cake and on top.

Taking a bite of all these flavors and textures together will hopefully remind you of biting into a Moon Pie.

Take a look at how to put this cake together in my recent KUTV Fresh Living appearance:

S’mores Pie

This post may contain affiliate links. Read my disclosure policy.

S’mores Pie is a rich brownie pie with a campfire twist. Easy, rich chocolate brownie filling topped with toasted marshmallows in a graham cracker crust.

From Classic S’mores to S’mores Sheet Cake, we just can’t get enough of chocolatey marshmallow Dessert Recipes. This no-bake pie brings summer time to your kitchen and your tastebuds all year long.

If you love Chocolate Fudge but wish you could eat a big slice of it like a pie, well this is the dessert for you. This decadent, rich, chocolatey overload is made even better with toasted marshmallows and a vanilla graham cracker crust. You can tell everyone you are having a sensible slice of pie while you secretly indulge on a chocolate lover’s dream dessert.

This S’mores Pie has a rich buttery crust and easy brownie filling. The hardest part of S’mores Pie is keeping the marshmallows from burning. Marshmallows toast fast, so its best to be on hand for this step if you have young bakers helping out. You could skip the broiler and use the microwave to melt the marshmallows instead.

It is a simple dessert perfect for summer potlucks and barbecues. It’s budget friendly and you can make it days in advance. Store your S’mores Pie in the freezer without the marshmallows for up to 4 months for a dessert ready to go whenever you need one. Toast the marshmallows while the pie is still frozen to cut down on the second chill time.


S’mores Cereal Bars

S’mores Sheet Cake

S’mores Bars

S’mores Cookies

One of the best things about S’mores Pie, besides how easy it is to make, is that you can make it your own with tiny adjustments. Swap to a Graham Cracker Crust, or change out the graham crackers for a an Oreo cookie crust. Fold in your favorite baking mix-ins like nuts or chocolate chips, use flavored marshmallows, top with marshmallow creme, the sky’s the limit!

If you are craving even more chocolate, a drizzle of Chocolate Ganache or Hot Fudge is just what this S’mores Pie needs. You could also use Salted Caramel Sauce for a sweet and salty topping. Spread a thin layer of peanut butter or Strawberry Jam (or both) before topping with the marshmallows for extra flavor.

(TPA) Toasted Marshmallow

This recipe came about after seeing Grimm Green review a juice called 'Taruto', it sounded delicious but being from Australia, I wasn't able to find it without paying exorbitant shipping costs thus I decided to try and make my own take on the profile.

This is the base for the butter pastry cup. They all mix together well to create a nice flaky, all butter, decadent pastry for the custard to sit on.

This is obviously the custard filling, the vanilla custard, dulce de leche and cookie dough create a nice dense custard with caramel notes, having the vanilla custard at such a high percentage means the eggy notes are pretty obvious and up there which is what I wanted, however adds a lot to the steep time. The Dulce de Leche adds more of a sweetened milkiness to the custard, it adds a brightness and really boosts it into something delicious and unique. The Cinnamon Danish swirl is there to add the cinnamon, is also adds a bit of fluffiness to the pastry base. I would have just gone with FLV Rich Cinnamon instead of CDS, however I don't have it, give it a try?

This works with the cookie dough and toasted marshmallow to create a caramelized and 'burnt sugar' taste to the custard, like it's fresh out of the oven. The toasted marshmallow was also added to fluff everything out and provide the nice mouth feel you get from the recipe.

Give this bad boy at least a 10 day steep to let the custard really come together.

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Flourless Chocolate Cakes with Toasted Marshmallow

These decadent cakes are naturally gluten free and absolutely gorgeous! The perfect dessert for a date night, birthday or for Valentine's Day.

Flourless Chocolate Cakes with Toasted Marshmallow

6 oz bitter sweet chocolate, chopped (6 squares)
1/3 C butter
3 Tbs unsweetened cocoa powder
2 Tbs vanilla rum (or coconut rum)
1 Tbs hot water
1/2 tsp vanilla
1/2 C sugar
1/4 C maraschino cherries, finely chopped
3 eggs, separated
1/4 teaspoon cream of tartar
4 oz 70% dark chocolate
1/4 C light cream
1 jar marshmallow fluff
5 maraschino cherries with stems (dipped in melted chocolate)

Preheat oven to 350 degrees. Butter 5 ramekins and set aside.

For cake, place chocolate and butter in large glass bowl. Microwave, uncovered, on high 1 – 1 1/2 minutes or until mostly melted, stirring every 30 seconds. Set aside.

Place cocoa powder in a small bowl. Stir in rum, hot water and vanilla to form a smooth paste set aside. Place sugar and egg yolks in a mixing bowl beat on medium-high speed until doubled in volume. Pour in chocolate mixture beat on medium-high speed until well blended. Add cocoa mixture mix on medium-low speed just until blended.

In a separate bowl and using clean beaters, beat egg whites and cream of tartar on high speed until soft peaks form. Gently fold half of the egg white mixture into chocolate mixture just until blended. Repeat with remaining egg white mixture and cherries. Carefully spoon into ramekins spread to edges using the back of a teaspoon. Bake 15-17 minutes or until center appears nearly set when gently shaken.

Remove from oven to cooling rack. Cool completely, about 1 hour. Gently run a small knife around edges, to loosen edges of cake from ramekins. Remove cakes from ramekins and place bottom side up, onto serving plates.

In a small saucepan heat 1/4 C light cream, until tiny bubbles start to form around the edges of the pot. Pour half over 4 oz of dark chocolate and let sit a few minutes. Stir to combine melted chocolate with cream, adding more warm cream if needed, to form a nice sauce, slightly thinner than you would like (chocolate sauce will thicken when it cools).

Preheat broiler. Top cakes with a large spoonful of marshmallow fluff and place under broiler (quite close) until tops begin to brown slightly. (alternately, you can use a small blow torch to toast the marshmallow) Remove and drizzle cakes with chocolate sauce. Garnish with a chocolate dipped maraschino cherry.

This season, pies come with a much-welcomed savory twist. Set in a buttermilk crust, this pie’s pear filling comes coupled with cinnamon, cayenne pepper, and orange blossom water. How’s that for untraditional?

Pie? Cake? It may be a little hard to tell but there is no denying the utter decadence that is this overflowing chocolate pie. Accentuated with the bold flavors of bourbon, plus the addition of the pecans for an added crunch, this indulgent custard pie is a must for fall.


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