Lemon-Marshmallow Cream Pie in Oil Pie Crust

Piece of Lemon-Marshmallow Cream Pie
The texture is slightly firmer than typical lemon meringue pie due to the marshmallows and coconut flakes.

 

I think that I love pie even more than cakes.  A part of the reason is how much easier they are to whip up than a layer cake, especially when you have a no-fail recipe for pastry such as my oil-pie crust.  When you have a trustworthy pastry crust that you count on to turn out, then all that is left to do is to make a delicious filling like the one that I have for you today.

My Lemon-Marshmallow Cream Pie Offers Unique Texture and Chew 

 

My Lemon-Marshmallow Cream Pie will remind you of a creamy, lemon meringue pie only much better since it was tweaked to perfection.  What I did was reduce the sugar and added giant sized marshmallows and grated coconut flakes that improved the texture by firming the filling up somewhat over the typical cooked pudding consistency.  The shredded coconut that I only added to the filling also contributed a different element of both sweetness and chew that was extra delicious in this pie.

Though as delectable as this pie may be, I like to top it with a meringue or even better, some mounds of whipped topping like Cool Whip, if you have this in the house at the time.  Unlike the typical lemon meringue, this particular filling is built to withhold all that fluffy, extra goodness.

Six Giant Marshmallows For Lemon-Marshmallow Cream Pie
I used six of these giant marshmallows for this lemon-marshmallow cream pie recipe. Don’t you love the size?

 

I do have to warn you that a serving of this pie is more filling than the same size piece of lemon meringue pie.  You might want to make this pie on a day when you plan a light meal because it is richer when trying to eat the same portion.

Lemon-Marshmallow Cream Pie
You can top with meringue like here or mounds of whipped topped like Cool Whip!

 

Why You Need to Try My Oil Pie Crust 

 

Seriously, if you never made pie crust or have problems with making one with shortening, then I really hope that you try my crust.  No joke, this is the only pie crust recipe that you will see from me on my blog because it is the best one that I ever encountered.  Don’t let the idea of a playing with what feels like a greasy, oil dough ball scare you off.  Otherwise, you will be missing one of the flakiest, easiest and a healthier corn oil or canola oil crust than one made with shortening or plain vegetable oil.

Another advantage of using my oil pie crust recipe is that it will save you money.  The  pre-made crusts in the freezer section cost significantly more than the few ingredients of oil, salt, milk, and flour that go into this one.  They also have preservatives, less than healthy artery-clogging oil and are stuffed with other chemicals.  The only thing in their favor is your kitchen and hands don’t get messy.  Unless that is more important to you, then by all means buy your prepackaged pie crusts.  I refuse to eat them.

Furthermore, I use my oil pie crust recipe for everything that calls for a pasty crust from quiche, pot pie to a dessert.  This recipe never once disappointed me, my family or guests in all the times that I made it.  In fact, you might want to keep an index card on your refrigerator with a magnet like I do for all its varied uses.

Three Pieces of Lemon-Marshmallow Cream Pie
Eat a light meal before attempting to eat pieces of this size or serve them smaller.

 

My Lemon-Marshmallow Cream Pie

10-inch pre-baked pie crust (my oil pie crust)
1-1/4 cups of sugar + 2 tablespoons of sugar
½ cups of cornstarch
6 extra large, cut marshmallows about (12 regular size)
2 cups of cold water
4 egg yolks
2/3 cups of lemon juice
1 teaspoon of vanilla extract
1/3 cup of grated coconut flakes

Meringue Topping:

4 egg whites for meringue
1/4 teaspoon of salt (for meringue)
4 tablespoons of sugar (for meringue)
1 teaspoon of vanilla extract

To Prepare the Filling:

Take out your eggs and leave at room temperature before attempting to separate them for yolks and whites.

Here’s a trick that I do when I want to speed the process along.  Run some warm water over the eggs first will help before cracking so the yolks separate more easily.

In the pot that I plan to cook the filling, I add the yolks, cornstarch, water, lemon juice and the sugar.  Mix this on medium heat.

Cook the filling mixture until it starts to thicken, stir occasionally to keep it from burning.

Once it starts bubbling, add the cut marshmallows and melt mostly through.

Take off the heat, then stir in the vanilla and coconut flakes.

To Make the Meringue:

In another mixing bowl, add the whites with the 1/4 teaspoon of salt and beat with your electric mixer until it becomes frothy.

Slowly, add a little of sugar at a time to the whites while you continue beating until stiff peaks form and all the tablespoons of sugar are incorporated into the meringue.

Add the vanilla last.

Pour into your prebaked pie crust.

Top with the meringue and bake in a 350-degree oven for about 12-15 minutes or so, depending on how your oven is regulated.  You want the meringue to slightly brown.  Therefore, keep an eye on it because you don’t want it to get too dark.

Cool thoroughly before serving.

ENJOY!

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