Chocolate Marshmallow Pie

I love spontaneously making pies. You can make them pretty much any way you'd like..with anything as a filling.

Last night I decided I wanted to make a chocolate marshmallow pie.

Here's how:

Crust:

• 9 graham crackers (you can use any kind you'd like..I used the regular honey ones)
• about 1/3 cup semi-sweet chocolate chips
• 5 tablespoons butter or margarine, melted

In a food processor:

Break up graham crackers and combine them with the chocolate chips and the butter until coarse crumbs form.

Press mixture into a 9-inch pie plate using a spoon and your hands.

Bake for about 10 minutes in an oven at 375 F.

Filling:

• 34 large marshmallows
• 1/2 cup whole milk
• 1 cup half and half
  
• 1/2 cup semi-sweet chocolate chips

In a medium saucepan, heat marshmallows, milk, and chocolate chips on low heat until the mixture is melted together. Be sure to stir constantly.

Then combine the marshmallow mixture with the half and half in an electric mixer until it is well blended.

Pour the filling into the baked crust and leave the pie in the fridge for at least 3 hours. I left mine in overnight to make sure the filling set well.

The end result was a bit more of a pudding-like pie instead of marshmallowy..but it was extremely delicious!

How to make: Tiny Tasty Jam Pockets

I originally was going to call these “homemade pop-tarts”, but the end result turned out to be more of a “jam-pocket” so that’s what I’ll call them. They’re really easy to make and they turn out delicious!



Here’s what you’ll need:

Crust:

* 1 cup white all-purpose flour
* 6 Tbsp. butter
* 2 Tbsp. cold water

Filling:

* Jam (the thicker kinds with fruit pieces in them work best)
* You could also try nutella, marshmallow, or cut up fruit

How to make the crust:

In a medium bowl or in a pastry blender, combine the flour and the butter. The pastry blender works very well or if you’re using a bowl, cut up the mixture with a fork or a pastry cutter until the mixture has small lumps. Sprinkle the water over the mixture until the dough pulls away from the sides of the bowl or pastry blender.



If the mixture doesn’t seem to be pulling away, then add another tablespoon of water. Then roll the dough into a ball, wrap it in plastic wrap and place it in the fridge for about 30 minutes so it can become firm and easier to work with.



Rolling the dough:

Unwrap the dough, divide it into two halves and roll it out on a floured surface. Roll it out until it is about and 1/8 inch thick (about the thickness of two stacked nickels).




Cut the dough into rectangles that are about 8 x 6 inches and set them aside. Repeat this process with the remainder of the dough. Roll each rectangle a bit thinner if you feel they are too thick. You want to have enough room to spread the filling and then fold it in half.



Place the rectangles onto a parchment lined cookie sheet. Spread half of each rectangle with the filling, leaving about an inch on each side.



Fold the dough in half and match the edges, pressing down to seal them. If you find that your dough is not sticking, try wetting your fingertip in some water, spread it along the edge of the seam and press down to seal.



Use a fork to seal the edges and create a nice pattern along the edges of each pastry.



Trim the edges of each pastry with a knife to neaten them up. Save the scraps for tiny pastries later.



Cut out a few vents on the top of each pastry.



You can use the scraps to make tiny jam rolls. Then bake them in a preheated oven at about 400F (200C) for about 20 minutes or until they are a nice golden brown.



They go very nicely with a dollop of whipped cream or some vanilla ice cream.



Enjoy! J