Marshmallow Peeps Pie Food

MARCIA-MALLOW PIE

Steps:

• Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow the mixture to cool to the touch, about 20 minutes.
• Meanwhile, make the crust. Pulse the graham crackers in a food processor or crush using a rolling pin in a resealable plastic bag with the air taken out until they are evenly sized crumbs. Transfer the graham cracker crumbs to a bowl, add the sugar and mix until evenly combined. Next, pour in the melted butter and fold the mixture until the butter is distributed. It should be the texture of wet sand.
• Transfer the crumb mixture to a 9-inch pie pan, reserving a few pinches for garnishing the finished pie later. Press the crumbs into the bottom and sides of the pan to form a crust. Some will come up and over the top of the pan.
• When the marshmallow mixture has cooled, add the vanilla to the remaining heavy cream. Whip the cream by hand with a whisk or in a stand mixer with a whisk attachment to soft peaks. Gently fold the whipped cream into the cooled marshmallow mixture.
• Transfer the filling to the prepared crust and smooth out with a spatula. Sprinkle with the reserved graham crumb mixture and dot with the maraschino cherries, putting one directly in the center. Chill until set, about 3 hours.

MARSHMALLOW PEEPS PIE

Steps:

• Using a double boiler, stir in hot milk and Peeps until fully melted and uniform in color. Allow to cool to room temperature, 7-10 minutes. Do not allow mixture to stiffen.
• Whip cream to stiff peaks using a kitchen mixer.
• Using large rubber spatula, fold whipped cream and chocolate pieces into the Peeps mixture. Make sure all of the ingredients are thoroughly incorporated.
• Pour into prepared pie crust and refrigerate several hours or overnight.
• Garnish with green coconut, whole Peeps and/or more chocolate pieces.

MARSHMALLOW PEEPS!

Steps:

• Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap.
• Oil and then liberally dust bottom and sides with some powdered sugar.
• Place 1/3 cup cold water in a mixer bowl and sprinkle the gelatin over the water's surface.
• In a heavy saucepan with a tight fitting lid, add sugar, corn syrup, salt, and remaining 1/3 cup water and stir to dissolve sugar.
• Cover the pan, place over moderately low heat.
• Remove cover after 4 - 5 minutes. The steam will have caused any sugar crystals to dissolve and the syrup will be bubbling lightly.
• Increase the heat to high and boil the syrup, without stirring, until it reaches 240 degrees F on a candy thermometer.
• Remove from the heat immediately.
• Slowly and carefully, pour the syrup into the gelatin while the mixer is beating constantly at medium speed.
• When all of the syrup has been added, increase speed to high and whip for approx 10 minutes until the mixture is lukewarm and very white, and the consistency of marshmallow cream.
• Add the vanilla extract and a drop or two of food coloring if desired. Mix well.
• Pour the marshmallow mixture into pan; smooth the top surface and sprinkle liberally with colored sugar.
• Let the pan stand, uncovered, at room temperature to dry out. Depending on humidity, this may happen in several hours or take up to 8 hours. The longer you let it set, the easier the marshmallow sheet will be to cut.
• When ready for cutting, invert the pan of marshmallow onto a clean cutting surface; remove the plastic wrap and coat the top with colored sugar.
• Use cookie cutters to stamp out your peeps (or other shapes) and toss them in a bowl of colored sugar to coat evenly. If the cookie cutter gets sticky, wash it and lightly coat with vegetable oil.
• Use chocolate sprinkles or melted chocolate to form an eye on peeps.
• Store the marshmallow peeps in an airtight container.
• Makes about 80 marshmallows.