Mermaid Marshmallow Pie Recipes

Steps:

• preheat oven 375.
• combine coconut and graham crackers in food processor until till coarse crumbs form.
• combine crumbs and butter with a fork.
• Press to bottom and sides of 9 inch pie pan.
• Bake 10 min
• cool completly.
• Heat marshmallows and milk in a saucepan over low until smooth stirring constantly.
• Remove saucepan from heat.
• cool completely ( 30 min)
• In a large bowl with mixer at medium speed beat cream till stiff peaks form.
• fold marshmallow mixture into whipped cream with grated chocolate.
• spoon filling into cooled crust
• Refrigerate at least 3 hours.
• Can be topped with mini marshmallows and rainbow sprinkles.
• YUM!

Steps:

• For the pie shell: preheat oven to 350. toss together cookie crumbs and melted butter in a medium bowl until crumbs are moistened.press mixture onto bottom and up sides of 9 1/2 inch deep dish pie pan. chill at least 15 mins. bake in center of preheated oven just until set and fragrant, about 10 mins. cook in pan on a wire rack, about 20 mins. For the filling: beat cream in a chilled medium bowl with an electric mixer on high speed until firm peaks form. chill until ready to use. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. add condensed milk, vanilla, and salt; beat until smooth. fold in pineapple, oranges, pecans and 1 cup of coconut until combined. gently fold in the chilled whipped cream. pour mixture into prepared piecrust, and smooth top. chill until set, about 4 hours. top pie evenly with marshmallows, and sprinkle with remaining 1 tbsp coconut.