Coffee Mallow Pie Recipe

4.5 1 2
Coffee Mallow Pie Recipe
Coffee Mallow Pie Recipe photo by Taste of Home
Publisher Photo

Coffee Mallow Pie Recipe

Read Reviews
4.5 1 2
Publisher Photo
Field editor Dorothy Smith of El Dorado, Arkansas hints,"This terrific pie holds up well in the refrigerator overnight."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 cup water
  • 1 tablespoon instant coffee granules
  • 4 cups miniature marshmallows
  • 1 tablespoon butter
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (9 inches), baked
  • 1/2 cup chopped walnuts or pecans, toasted
  • Additional whipped cream and chocolate curls, optional

Directions

In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add marshmallows and butter. Cook and stir over low heat until marshmallows are melted and mixture is smooth.
Set saucepan in ice and whisk mixture constantly until cooled. Fold in whipped cream; spoon into pastry shell. Sprinkle with nuts. Refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls if desired. Yield: 6-8 servings.
Originally published as Coffee Mallow Pie in Taste of Home February/March 2000, p67

Nutritional Facts

1 slice: 363 calories, 24g fat (11g saturated fat), 50mg cholesterol, 138mg sodium, 35g carbohydrate (16g sugars, 0 fiber), 4g protein.

  • 1 cup water
  • 1 tablespoon instant coffee granules
  • 4 cups miniature marshmallows
  • 1 tablespoon butter
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (9 inches), baked
  • 1/2 cup chopped walnuts or pecans, toasted
  • Additional whipped cream and chocolate curls, optional
  1. In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add marshmallows and butter. Cook and stir over low heat until marshmallows are melted and mixture is smooth.
  2. Set saucepan in ice and whisk mixture constantly until cooled. Fold in whipped cream; spoon into pastry shell. Sprinkle with nuts. Refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls if desired. Yield: 6-8 servings.
Originally published as Coffee Mallow Pie in Taste of Home February/March 2000, p67

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pettymama User ID: 1026286 74387
Reviewed Mar. 9, 2013

"I've made this many times. If you like coffee you'll love this pie."

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