Raspberry Mallow Pie Food

RASPBERRY CREAM MARSHMALLOW PUFF PIE

Steps:

• Place sliced banana in one layer in the crust.
• Pour milk in a bowl add pudding mixing well to blend.
• Fold the whipped topping and marshmallows.
• Fold in berries and spread onto the bananas.
• Garnish with berries of choice.
• Lightly cover and chill for at least 1 hour to overnight.

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.

RASPBERRY HONEY MOON PIE

Steps:

• For the raspberry marshmallows: Bloom the gelatin in 1/2 cup ice water.
• In a saucepan fitted with a candy thermometer, cook the sugar, corn syrup, invert sugar and 1/3 cup water to 252 degrees F. Pour into a mixing bowl and allow to cool to 212 degrees F. With an electric mixer, begin to whip on medium speed.
• Melt the gelatin in a small saucepan over low heat until it becomes liquid. Add it to the sugar syrup and whip on high speed for 8 minutes, adding the raspberry compound to taste.
• For the honey cookies: Preheat the oven to 370 degrees F. Line a baking sheet with parchment paper.
• Put the flour, oil, granulated sugar, honey, baking powder, baking soda, vanilla, salt and egg in a mixing bowl and mix on medium speed until the ingredients come together. Fill a piping bag with the cookie batter and pipe 1-inch circles onto the prepared baking sheet. Bake until golden brown, about 10 minutes.
• Fill a piping bag with the raspberry marshmallow. Pair up 2 cookies and pipe a dollop of raspberry marshmallow on one of them. Place crumbled pieces of dehydrated raspberries in the center of the marshmallow dollop and sandwich the blank cookie on top. Repeat with the remaining cookies and raspberry marshmallow.
• Brush the moon pies with gold luster and embellish with gold leaf.