Let's just all sit and think about Fall. The crunching leaves, the sweet smoky air, and the chilly nights when you need an oversized sweater with your ripped jeans and flats. Let's will Fall to come. This summer, with its sticky, steamy, and seemingly endless run, needs to cut out.
I'm ready for cords. I'm ready for hot tea on a breezy afternoon, wrapped in a cozy cardigan. Bring on the Fall, for I am ready!
This pie is a riff on an earlier post I had done, but we've taken it into Fall, kicking and screaming. But we aren't kicking and screaming about Fall, right? We're into it, and we're into it with our whole selves. Can't you smell the maple?
We're making a graham cracker crust, but we're adding toasted coconut. We could leave it untoasted, but the flavor wouldn't be as deep. Coconut is easily toasted in the oven at 350 degrees for about 7-8 minutes, flipping the pan halfway through. Easy peasy.
The filling for our pie is super light and pillowy. Melted marshmallow and whipped cream... it's like the big puffy clouds in the sky on a bright day in Fall while you pick apples in the orchard below. Oh... you aren't picking your own apples? You must be sipping on cider then. No biggie. It's all in the name of Fall.
The pie could be topped with more whipped cream, but we went with mini marshmallows and chocolate drizzle. You could really do anything - even spiced nuts would be lovely. Let's try that next time!
The bite is soft, crunchy, and leaves you wanting more. The subtle spices of cinnamon, ginger, nutmeg, and cardamom feel right as we use our vintage fork to break off another bite. This is love. This is pie.
It's like a swirling sea, isn't it? I can almost imagine a tiny sail boat getting swept up in the marshmallow waves. Great. Now I want more pie AND I want to be in the ocean.
Spiced Mermaid Pie
9 graham crackers, broken up
1/2 cup sweetened coconut flakes, toasted
5 tablespoons unsalted butter, melted
8 oz large marshmallows
1/2 cup milk
1 1/2 cups heavy whipping cream
1 teaspoon cake spice seasoning (or you could do 1/4 of each: cinnamon, cardamom, nutmeg, ground ginger)
1 oz 70% or more dark chocolate, grated on a microplane
mini marshmallows
2 oz 70% or more dark chocolate (for drizzling)
preheat the oven to 350 degrees.
In a food processor, combine the graham crackers and coconut flakes. Pulse several times until the mixture becomes a meal consistency. With the food processor on, slowly pour in the melted butter and then turn of just when the mixture starts to hold it's shape when pressed between your fingers.
Pour the crust mixture into a 9 inch pie plate and press along the bottom and sides with a fork. You want it to be even but not so pressed that it will become rock hard when baking. This may take practice and patience.
Bake the crust for 10 minutes, at which point it should be slightly more golden. Let cool off to the side.
In the mean time, make the filling by combining the marshmallows and butter in a sauce pan on low heat. Stirring constantly, melt the marshmallows. This should take about 30 minutes. Let cool slightly while you whip the heavy cream.
In the bowl of a standing mixer, beat the heavy cream until stiff peaks form. Remove the bowl from the mixer and fold in the melted marshmallow mixture using a sweeping method, so as not to deflate the whipped cream. Fold in the grated chocolate.
Cover the pie with plastic wrap and refrigerate overnight, or for at least 3 hours.
When the pie has had enough time to chill, remove it from the fridge and top with the mini marshmallows (quantity depends on personal preference).
Using a double boiler (or small sauce pan with 1 inch of water and a glass, heat-proof bowl just resting on the top of it), melt the chocolate, stirring constantly until smooth.
When the chocolate has melted, remove it from the heat. Use a fork to swirl through the chocolate, and then, using a quick back and forth motion, drizzle the chocolate over the top of the pie until you get the desired effect. Refrigerate the pie until ready to serve.
Felix is wishing there was pie in his Kong. Not today, dog. Not today.