Friday, March 29, 2013

Peep Pie! Creamy, Dreamy Pie for Easter Sunday!

Good morning and happy Friday, lovely friends! I have been dying to share this pie recipe with you: A salty, crunchy crust with a not-so-secret ingredient in the fluffy filling,—my personal favorites—PEEPS! "But where are the Peeps," you say? A-ha! I will tell you. In the movie Waitress (stay with me), Keri Russel bakes a Marshmallow Mermaid Pie using piles of colorful marshmallows and shaved chocolate. The idea stuck with me, so I decided to make my own version using Peeps for marshmallows and sprinkles instead of chocolate...obviously! This recipe couldn't be easier to make and lends itself quite well to tweaks and mix-ins. It's part of the "13 Things To Do With Peeps!" post I wrote for the Good Housekeeping blog today! Click here to see the other 12 ideas. Anyway, here's how you make the pie...   

MARSHMALLOW PEEP PIE
SERVES: 8 to 10

FOR THE CRUST
1 sleeve graham crackers (9 cookies)
5 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon sugar
1/2 teaspoon salt

FOR THE FILLING
8 ounces marshmallow Peeps
1/2 cup whole milk
1/2 teaspoon vanilla
1 1/4 cups heavy cream
Sprinkles, for topping

1. Make the crust: Preheat the oven to 350˚. Pulse the graham crackers in a food processor until coarsely ground Add the butter, sugar and salt and pulse until the mixture resembles wet sand. Press into a 9-inch pie plate and bake until golden and set, about 10 minutes. Cool completely. 
2. Make the filling: Heat the Peeps, milk and vanilla in a saucepan over medium heat, stirring, until melted; cool completely. 
3. Beat the heavy cream with a mixer on medium-high speed just until stiff peaks form. Fold marshmallow mixture into the whipped cream using a rubber spatula. Spoon into the prepared crust and smooth the top with an offset spatula. Garnish with sprinkles. Chill 3 hours or overnight until set. 

Note: To customize the flavor, spread 1/3 to 1/2 cup raspberry jam, lemon curd, dulce de leche or hot fudge on crust before adding the filling (pop crust in the freezer 5 minutes if using a warm/hot ingredient to chill). 



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