Sunday, May 23, 2010

Pink Squirrel Pie

Along with Grasshopper Pie, our family favorite for Christmas dessert.  This version was developed  by Ama B with her friend Doris Jaynes.  It's rich, yet light and delicate, and you need to make it at least a day ahead. 
Tips:  I always use Nabisco chocolate wafer cookies for the crust.  Look for them with the ICE CREAM sundae accompaniments like syrups, not with cookies.  You could also use a store-bought crust in a pinch, but I hate the way that aluminum pie tin looks.

Chocolate cookie crust
1 1/2 Cups chocolate wafer crumbs
1/4 Cup melted butter

Mix together and press into pie plate with the back of a spoon.  (If it's sticking to your spoon, cover the mixture with plastic wrap and press through it.  Place in freezer while you prepare the filling.

Filling:
25 large marshmallows (1 large marshmallow = 13 mini-marshmallows)
2/3 cup light cream
3-4 tbl Creme de Almond 
3-4 tbl White Creme de Cacao
1 cup heavy cream, whipped

Melt marshmallows and light cream over low heat, stirring.  Cool.  Add liquors and fold in whipped cream.  Pour into pie crust and chill until firm (overnight).  Top with chopped black walnuts or chocolate shavings if desired.

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