Toffee Marshmallow Pie
Toffee Marshmallow Pie requires about 3 hours and 30 minutes from start to finish. One portion of this dish contains around 2g of protein, 14g of fat, and a total of 243 calories. This recipe serves 10. For 47 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Many people made this recipe, and 1666 would say it hit the spot. A mixture of chocolate sauce, whipping cream, pie crust, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste and Tell Blog. With a spoonacular score of 11%, this dish is rather bad. If you like this recipe, you might also like recipes such as Marshmallow Grasshopper Pie, Marshmallow Pie Topping, and Marshmallow Pumpkin Pie.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 195 minutes
Ingredients:
chocolate sauce, for serving
32 large marshmallows
1/3 cup milk
1 basic pie crust, fully cooked and cooled
1/2 cup toffee pieces, plus more for serving
1 cup whipping cream
Equipment:
sauce pan
Cooking instruction summary:
Combine the marshmallows and milk in a large saucepan. Cook over medium heat, stirring constantly, until the marshmallows have melted. Remove from the heat and immediately stir in the toffee pieces, Let the toffee pieces melt slightly, then transfer to the refrigerator until thickened, but not set, 15-20 minutes.Beat the whipping cream to stiff peaks. Stir about one-fourth of the cream into the marshmallow mixture. Fold in the remaining cream. Spread the mixture into the pie crust. Refrigerate until fully set, about 3 hours.Serve drizzled with chocolate sauce and sprinkled with additional toffee pieces.
Step by step:
1. Combine the marshmallows and milk in a large saucepan. Cook over medium heat, stirring constantly, until the marshmallows have melted.
2. Remove from the heat and immediately stir in the toffee pieces,
3. Let the toffee pieces melt slightly, then transfer to the refrigerator until thickened, but not set, 15-20 minutes.Beat the whipping cream to stiff peaks. Stir about one-fourth of the cream into the marshmallow mixture. Fold in the remaining cream.
4. Spread the mixture into the pie crust. Refrigerate until fully set, about 3 hours.
5. Serve drizzled with chocolate sauce and sprinkled with additional toffee pieces.
Nutrition Information:
covered percent of daily need
