Marshmallow Pie in Haystack Crust

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This pie is a simultaneous ode to my childhood self, and also my brothers’ children. This is a pie for kids (even if you’re grown-up) because it’s sweet, simple, and a lot of fun. Best of all, it’s actually kid friendly to prepare, too, because it’s totally no-bake. It starts with an easy press in crust that’s based on my mom’s “non-recipe” for chocolate-butterscotch cookies called haystacks. The gooey filling starts by melting marshmallows - which is truly way more fun than it should be (and did I mention the rest of the filling comes together just about as easily)? The finished pie is certainly sweet - but in an Easter candy sort of way that I truly love. This favorite recipe was cut from my book, The Book on Pie, only because I felt that the cotton candy topping (while adorable), was truly sugar overkill on this already sweet recipe (it just doesn’t need anything more). But if you love the look as much as we did, you can still top it for a festive finish, and just devour it separately. Makes one 9 inch pie. Photo by Mark Weinberg.

Ingredients

Haystack Crust:
226 g / 2 cups unsweetened shredded coconut OR 170 g / 6 ounces fried crispy chow mein noodles (about 3 cups)
170 g / 6 ounces semisweet chocolate chips (or finely chopped semisweet chocolate)
170 g / 6 ounces butterscotch chips
pinch fine sea salt

Marshmallow Filling:
283 g / 10 ounces marshmallows (bonus points for using my favorites or homemade)
113 g / 1/2 cup whole milk
pinch fine sea salt
339 g / 1 1/2 cups heavy cream
1 vanilla bean, halved and scraped (optional)

Directions

  1. If using crispy noodles, place the noodles in large zip-top bag. Run a rolling pin over them a few times to break them up into smaller pieces – but not so much that they begin to turn powdery. Transfer to a medium bowl. (If using coconut, place it into the bowl.)

  2. Melt the chocolate chips and butterscotch chips together – either in a medium bowl set over a medium pot of simmering water (or double boiler), or in the microwave in 20 second bursts, stirring often. The mixture should be totally smooth and lump free – but don’t over-heat, which will cause it to seize and become dry and clumpy.

  3. Pour the melted chocolate/butterscotch mixture over the crushed noodles, and stir until well combined – all the noodles should be coated.

  4. Lightly grease a pie plate with nonstick spray (or coat in a thin layer of softened butter). Transfer the mixture into a pie plate and use a spatula to help you press it evenly into the pan. Eventually, you’ll need to use a smaller utensil – or even your hands – to press it evenly into the pan (but this recipe is worth chocolatey fingers).

  5. Let the crust sit at room temperature until completely set and firm, at least 30 minutes.

  6. In a medium pot, combine the marshmallows, milk, and salt over medium-low heat. Cook, stirring often, until the marshmallows melt completely. Transfer the mixture to a bowl and cool for 5 minutes.

  7. In the bowl of an electric mixer fitted with the whip attachment, whip the cream and vanilla bean scrapings (if using) to medium peaks.

  8. Whisk about ¼ of the whipped cream into the cooled marshmallow mixture, mixing well to incorporate. Then, fold the remaining whipped cream into the mixture in 2-3 batches, folding gently with a silicon spatula just until combined.

  9. Pour the filling into the prepared haystack crust, and refrigerate the pie for at least 2 hours and up to 24 hours before slicing and serving.

Erin McDowellComment