FRIED MARSHMALLOW PIE RECIPES

Steps:

• Heat milk, marshmallows and berry's in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and blended.
• Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
• Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form.
• Fold berry mixture into whipped cream.
• Pour into pie shell.
• Refrigerate uncovered about 8 hours or until set.
• Garnish with berries and whipped cream if desired.
• Immediately refrigerate any remaining pie after serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
• Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
• Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
• To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.