Lemon Pie With Marshmallows Recipes

Steps:

• Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.
• Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
• Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Steps:

• Heat oven to 400º.
• Bake Pastry Crust.
• Make pudding mix as directed on package for pudding, using sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly.
• Stir in cream cheese until well blended.
• Cool completely, about 1 hour.
• Fold in marshmallows and whipped topping.
• Spread over crust.
• Cover and refrigerate at least 3 hours until set but no longer than 24 hours.

Steps:

• In a medium bowl, combine milk and juice. Let stand a few minutes. Stir in whipped topping. Add food coloring if desired. Spoon into crust. Chill until firm.

Steps:

• Roll out dough on a lightly floured surface to a 12" round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into edges. Trim overhang to 1". Fold overhang under to create a thick crust that is flush with rim; crimp as desired. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes.
• Place a rack in middle of oven; preheat to 350°F. Line crust with parchment paper or foil and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake until edges are beginning to brown, 20-25 minutes. Carefully lift out parchment and weights. Return crust to oven and bake until golden brown all over, 10-15 minutes. Transfer to a wire rack and let cool.
• Using an electric mixer on medium speed, beat eggs, ube halaya, coconut milk, granulated sugar, salt, vanilla extract, and ube extract (if using) in a large bowl until smooth, about 1 minute. Pour filling into pie crust.
• Bake pie until edges of filling are set but center still jiggles slightly, 55-65 minutes. (Filling will puff as it bakes but will settle as it cools.) Transfer to a wire rack and let cool at least 2 hours. Pie can be served slightly warm or room temperature.
• Using an electric mixer on medium-low speed, beat cream, Marshmallow Fluff, and powdered sugar in a medium bowl until medium peaks form, about 3 minutes. Transfer to a pastry bag fitted with a large star tip (or a resealable plastic bag with a corner snipped off). Chill marshmallow whip until ready to serve.
• Pipe 8 dollops of marshmallow whip around edges of filling. Slice pie and transfer to plates. Serve with remaining marshmallow whip alongside. Do ahead: Crust can be baked 3 days ahead; store tightly wrapped at room temperature. Marshmallow whip can be made 8 hours ahead; keep chilled. Pie can be baked 1 day ahead; cover and chill. Bring to room temperature and top with marshmallow whip just before serving.