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1 packet White Wings Crumb Crust
125 grams (4 oz) of white marshmallows
2 tablespoons of milk
1 tablespoon of Creme de Cacao
1 tablespoon of brandy
1 dessertspoon of gelatine
2 tablespoons of water
300 ml (1/2 pint) of whipping cream |
Line 9 inch
pie dish with foil. Make up crumb crust to packet instructions.
Press into foil lined pie and refrigerate to cool.
Place marshmallows and milk in top of double saucepan over hot water. Stir
over low heat until marshmallows are melted. Add Creme de Cacao and
brandy. Cool.
Whip cream. Sprinkle gelatine into very hot water and totally
dissolve. Add to marshmallow mix. Gently fold in whipped cream. Pour into
chilled crumb crust. Cover with foil or gladwrap and chill for 24 hours.
Carefully remove pie in foil from dish. Gently strip the foil from the
crust and slide pie on to serving dish.
Decorate with whipped cream and grated chocolate.
Note: I always add a 1/4 teaspoon of
vanilla and about 1 teaspoon of sugar to cream when whipping it for
decoration. |
