Marshmallow Mermaid Pie

Ingredients

• 1 truly flaky pie crust (Single crust, assembled into a pie shell)
• 2 egg whites (At room temperature)
• 1 tsp unflavored gelatin powder (About 1/2 packet Knox unflavored gelatin)
• 0.25 cup water (For soaking the gelatin)
• 0.5 cup granulated sugar (Used with the egg whites; the source also lists an additional 1 tablespoon separately)
• 1 tbsp granulated sugar (The source lists this separately but does not specify where it is used)
• 4 drops green food coloring (The source says 4–5 drops, or enough to reach the desired mermaid-green shade)
• 1.5 cup heavy whipping cream (For the coconut whipped cream)
• 1 tsp coconut extract (For the whipped cream)
• mini colored marshmallows (FunMallows; use enough to decorate the pie. The author selected green and red marshmallows and notes that marshmallows can be colored at home)
• shredded coconut (Sweetened or unsweetened; use enough to decorate the center)

Steps

1. 1

   Assemble the single flaky pie crust in a pie pan and crimp the edges.

2. 2

   Cover the bottom and sides of the crust with parchment paper or foil. Add pie weights or dry kidney beans.

3. 3

   Blind-bake the crust at 400°F (200°C) for 30–40 minutes, until the edges are golden brown and the crust is fully baked through.

4. 4

   Soak the gelatin powder in the water for 10 minutes.

5. 5

   Dissolve the soaked gelatin over a double boiler until the mixture is clear. Remove it from the heat and let it cool; set it aside.

6. 6

   Place the room-temperature egg whites in a stand mixer. Begin whipping on low speed, then gradually increase the speed to high.

7. 7

   When stiff peaks form, add the granulated sugar 1 tablespoon at a time while mixing at medium-high speed, continuing until the sugar is incorporated.

8. 8

   With the mixer running on high speed, slowly pour in the warm gelatin mixture.

9. 9

   Add green food coloring until the mixture reaches the desired shade of mermaid green. Set the marshmallow pudding aside.

10. 10

    Whip the heavy cream with the coconut extract until it forms whipped cream. Set it aside.

11. 11

    Once the baked crust has cooled, spread the marshmallow pudding into the crust.

12. 12

    Refrigerate the filled pie for 20 minutes to allow the pudding to set in the pie shell.

13. 13

    Remove the pie from the refrigerator and spread the coconut whipped cream over the pudding layer.

14. 14

    Decorate the edges with mini FunMallows arranged in circles along the crust. Decorate the center with shredded coconut.

15. 15

    Refrigerate the assembled pie for 1 more hour before slicing. Serve and enjoy.

Notes

The author states that marshmallow creme was not used. The additional 1 tablespoon of sugar is listed in the ingredients, but the written directions do not specify its use; a commenter suggests it may be intended for the whipped cream, but this is not confirmed by the author. The source specifically calls for a stand mixer, stating that a hand mixer does not whip fast enough. The recipe does not specify a storage period.

Nutrition per serving

• dessert
• pie
• baked crust
• chilled
• vegetarian
• whimsical
• coconut
• mermaid-themed