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| 3/4 | cup plus 2 tablespoons Gold Medal® all-purpose flour |
| 1/2 | cup butter or margarine, softened |
| 1/4 | cup powdered sugar |
| 1/4 | cup finely chopped pecans or walnuts |
| 2 | tablespoons unsweetened baking cocoa |
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| 1/2 | cup milk |
| 32 | large marshmallows |
| 1/3 | cup Irish cream liqueur |
| 1 1/2 | cups whipping cream |
| Grated semisweet baking chocolate, if desired |
| 1. | Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes. |
| 2. | In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur. |
| 3. | In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator. |
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| Top pie slices with chocolate curls for a restaurant-fancy finish. |
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| No liqueur in your house? Use 1/4 cup half-and-half plus 2 tablespoons cold coffee and 1 teaspoon almond extract (or 1/3 cup Irish cream-flavored nondairy liquid creamer) for the liqueur. |
Nutrition Information:
450 ( 260 ); 29 g ( 16 g); 80 mg; 110 mg; 43 g ( 1 g); 4 g 20 %; 0%; 6 %; 6 %