Who says you can’t travel to the Hawaiian tropics from the comfort of your kitchen? With our Hawaiian Marshmallow Pie, you can do just that! This delectable dessert, a heavenly blend of marshmallows and pineapples, is a testament to the culinary magic that happens when seemingly contrasting ingredients come together. Born out of the tropical paradise that is Hawaii, this pie is a beloved sweet treat that has been filling Hawaiian homes with its delightful aroma for generations. Its creamy texture, thanks to the marshmallows, coupled with the refreshing tanginess of the pineapples, is an irresistible combination. I love this recipe for its simplicity. You don’t have to be a seasoned baker to make this delicious pie. All you need are some basic ingredients and a love for trying out new recipes. Plus, it’s a great way to bring a bit of the tropics into your home, especially when you’re in the mood for something exotic. So, put on your chef’s hat and let’s transport ourselves to Hawaii with this delicious Hawaiian Marshmallow Pie!
Ingredients
- 24 Kraft jet-puffed marshmallows or 3 c. Kraft miniature marshmallows
- 2 cans (8 oz. each) crushed pineapple, drained, reserving 1/2 c. liquid
- 2 c. thawed Cool Whip nondairy whipped topping
- 1 prepared graham cracker crumb crust (6 oz.)
Baking Instructions
- Microwave marshmallows and reserved 1/2 cup pineapple liquid in large microwave safe bowl on High 2 to 2 1/2 minutes, or until smooth when stirred, stirring halfway through heating time. Refrigerate 30 minutes or until slightly thickened; mix until well blended.
- Fold in pineapple and whipped topping.
- Pour into crust. Refrigerate several hours or overnight.
- Garnish with pineapple chunks and maraschino cherries.
- Makes 6 servings.
Calorie: 350
Total cooking time:1 hour
Difficulty level: Easy
The Sticky Exodus to Marshmallow Land
Let’s embark on a journey, my friends. A journey to a land where marshmallows and pineapples coexist in a sweet symphony of flavor. Our destination: the Hawaiian Marshmallow Pie.
The Gathering of the Sweet Troops
My kitchen counter was littered with ingredients. There were 24 Kraft jet-puffed marshmallows (or as I like to call them, fluffy clouds of happiness), 2 cans of crushed pineapple, 2 cups of Cool Whip nondairy whipped topping, a prepared graham cracker crumb crust, and a sense of impending culinary delight.
Marshmallow Melt-a-palooza
First, it was time to microwave the marshmallows and that half cup of reserved pineapple juice. Marshmallows in a microwave, you ask? Yes, indeed! Just like a cat in a bathtub, it’s both amusing and slightly terrifying. But unlike the cat, the marshmallows come out smooth, not scratchy and furious. Just be sure to stir halfway through the heating time lest the marshmallows decide to expand to the size of small elephants.
The Chill Session
After the marshmallows achieved a gooey, liquid state, it was time to cool this hot mess down in the fridge for about 30 minutes. This was perfect timing for me to get distracted by a rerun of my favorite sitcom. When I remembered my cooling concoction, it was slightly thickened, just like the plot of the episode I was watching.
The Great Foldening
Once I wrestled my attention back to my culinary quest, I folded in the pineapple and whipped topping. And by “folded,” I mean, I attempted to combine these ingredients in a manner that didn’t resemble a food fight. Eventually, everything was well-blended, and the mixture began to look less like a disaster area and more like an actual pie filling.
Crumb-tastic Crust Filling
Now came the moment of truth: pouring the mixture into the graham cracker crumb crust without spilling it all over my counter. A task that required the grace of a ballerina and the precision of a brain surgeon. Somehow, despite my usual clumsiness, I managed to get it all in the crust without turning my kitchen into a scene from a slapstick comedy.
The Grand Refrigeration
With the pie filling safely ensconced in its crumbly home, it was time to refrigerate it for several hours or overnight. I chose the latter because, let’s face it, anything that doesn’t require me to do more work right now is a win in my book.
The Cherry on Top
After a night of chilling (for both me and the pie), it was time to add the garnish. Pineapple chunks and maraschino cherries were the order of the day. The pie looked like a tropical vacation in a crust, and I couldn’t wait to dive in.
The Proof is in the Pie
The final test, of course, was to taste it. The marshmallows had meshed with the pineapple in a way that was nothing short of magical. The whipped topping added a light, airy contrast to the rich graham cracker crumb crust. It was, in short, a slice of heaven.
And so, my friends, our journey to the land of the Hawaiian Marshmallow Pie ends. Remember, the path to culinary delight is often paved with sticky marshmallows, unpredictable pineapples, and laugh-out-loud mishaps. But in the end, it’s all worth it. Until our next kitchen escapade, bon appétit!
