Irish Donegal Crab Pie Recipes

Steps:

• Line a pie tin 12" across and 1" deep with the pastry and chill in a fridge for 1 hour.
• Also chill pastry for top of pie& brush with egg white.
• Flake crab meat& put into pie followed by celery, parsley, cider and seasoning.
• Beat eggs and milk together and add the nutmeg.
• Put pastry on top and bake in oven at 400 degrees for 25 minutes.
• Serve at once.

Steps:

• 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.
• 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.
• 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.