Marshmallow Moondust Pie: Creamy vanilla marshmallow filling with a swirl of color and topped with homemade fruity moondust crumbles.
Prep Time1 hourhr30 minutesmins
Refrigeration Time8 hourshrs
Servings: 8
Author: Portlandia Pie Lady
Ingredients
Marshmallow Filling
110 ouncebag (6 cups) mini marshmallows
1cup milk
1teaspoon vanilla
1-1/2cupsheavy whipping cream
Graham Crust with Sprinkles
1-1/2cupgraham cracker crumbs
1tablespoonsugar
6tablespoonsbutter, melted
1/3cuprainbow sprinkles
Moondust Crumbles
2tablespoons eachdry gelatin mix: Grape, Strawberry, Blue raspberry
1/2cupflour, divided (2 tablespoons for each gelatin flavor & vanilla)
2tablespoonssugar or dry vanilla pudding mix
4tablespoonsbutter, divided (1 tablespoons for each gelatin flavor & vanilla)
Instructions
Marshmallow Filling
In a saucepan over medium to medium low heat add the marshmallows and milk. Stir constantly until the marshmallows are melted. This will take about 8 to 9 minutes.
Pour/Scrape into a separate bowl and let cool in the fridge for about 15 minutes.
In a large bowl, use an electric mixer (I like KitchenAid) beat the heavy whipping cream until stiff peaks form, about 4 to 5 minutes. Fold into cooled marshmallow mixture.
Measure 3/4 cup into a separate bowl to color purple and 3/4 cup into another bowl to color blue. The remaining filling stays white.
Pour about half of the white filling into the pie crust. Use a 1/4 measuring cup or large spoon and scoop the purple and blue fillings randomly onto the white. Pour the rest of the white filling and spoon on remaining colored fillings.
Use a butter knife to zig-zag or swirl once or twice throughout the pie. Don't be concerned if you the top is not exactly as you want it as the moondust crumbles will cover the entire surface.
Refrigerate for 8 hours or overnight. Add moondust crumbles before serving.
Moondust Crumbles
Preheat oven to 350 F.
In separate medium sized bowls, stir the individual gelatin flavors, plus 2 tablespoons flour and 1 tablespoon butter.
Use a fork to make fine and crumbly.
On parchment lined baking sheet sprinkle on the four flavors into each corner and spread out by hand. It's okay if the colors meet/slightly touch.
Bake for 7 to 8 minutes at 350 F.
Do not stir at all.
Remove from oven and let cool completely (at least 1 hour) . If they feel warm, place the baking sheet in fridge or wait another 30 minutes.
Crumble by hand. If you want finer crumbles cover with parchment and use rolling pin. Mix all together and store in an airtight container.
Graham Cracker Crust with sprinkles
Preheat Oven to 350 F.
In a medium sized bowl use a fork and stir the graham cracker crumbs and sugar together.
Add the melted butter and stir together well. Add the sprinkles and press into a 9-inch pie plate.
Bake for 5 minutes. Cool completely before adding filling.