APRICOT MALLOW PIE

FOR THE CRUST:
1 cup Bisquick Baking Mix
1/4 cup butter or margarine, softened
3 tablespoons boiling water
FOR THE FILLING:
32 marshmallows or 3 cups miniature marshmallows
1/4 cup milk
2 jars (7 3/4 ounce each) chopped apricots with tapioca junior baby food
1 1/2 cups chilled whipping cream

TO MAKE THE CRUST:
Heat oven to 450 degrees F.

Combine baking mix and butter in small bowl. Add water; stir vigorously until dough forms a ball and cleans the bowl, dough will be puffy and soft.

Pat dough with floured hands into 9-inch pie pan, bringing up dough to edge of pan. If you like, flute edge.

Bake 8-10 minutes. Cool.

TO MAKE THE FILLING:
Combine marshmallows, milk and apricots in saucepan. Cook over low heat, stirring constantly, just until marshmallows are melted. Chill until partially set.

In chilled bowl, beat cream until stiff; fold in marshmallow mixture. Pile into pie shell. Chill at least 4 hours or until set.

Source: Bisquick