Gel-O! We mixed it up vintage-style with marshmallows and cream, adding bing cherries and a chocolate-laced chocolate cookie crust below. This pie is patterned after 1930s and 1940s marlows: desserts made by melting marshmallows in milk, cooling and whipping with cream. This one’s for you, Dave! (…and here’s our Lime Marlow, to try later!)
Makes 1, 8- or 9-inch pie
- 2 cups chocolate-wafer cookies (Nabiscos work fine)
- 1/3 cup melted butter
- 1/2 cup semi-sweet chocolate morsels
Cherry-Mallow-Cream Filling Ingredients
- 25 large marshmallows
- 1 cup milk
- 1 3-oz pkg strawberry or cherry Jell-O
- 2 cups cream
- 1 cup frozen bing cherries, thawed & well-drained
- Crush chocolate wafer cookies with rolling pin and mix with melted butter. Press into pie plate. Melt chocolate morsels in microwave at 50% power. Drizzle melted chocolate over the cookie crumb crust. Put in refrigerator to harden.
- In a double boiler, melt marshmallows in milk, whisking to ensure all are melted. Remove from heat and briskly mix in gelatin, ensuring all crystals are melted and incorporated. Cool.
- While marshmallow/gelatin mixture cools, whip 2 liquid cups of cream.
- Fold whipped cream into mallow. Fold in well-drained cherries. Pour all into cooled cookie crust and refrigerate until firm. Serve pie slices topped with a little whipped cream, and a cherry.