Recipe: Marshmallow Pies - 14 Recipes (using liqueur and microwave)

Below are a bunch of recipes fitting your description. Note that the last few can be turned into microwave recipes by preparing the filling using the same directions as in the rest of this collection.

---

CREME DE MENTHE PIE (Microwave)

1/4 cup butter
1 1/4 cups fine chocolate wafer cookie crumbs
FOR THE FILLING:
3 cups mini marshmallows
1/3 cup half-and-half
1/4 cup green creme de menthe
3 tbsp. white creme de cocao
1 cup chilled heavy whipping cream

TO PREPARE THE CRUST:
Place butter in 9-inch pie plate. Microwave at high until melted, 30 seconds to 1 minute, 15 seconds.

Add chocolate cookie crumbs, mix thoroughly. Press mixture firmly against bottom and side of plate. Microwave at medium high until hot, 2 1/2 to 4 1/2 minutes. If necessary, rotate pie plate once or twice during cooking. Cool completely before filling.

TO PREPARE THE FILLING:
Combine marshmallows and half-and-half in medium bowl. Microwave at medium-high until marshmallows are melted, 2-4 minutes, stirring once or twice during cooking. Blend in creme de menthe and creme de cocao. Refrigerate until cool and thickened, but not set. Cool.

When marshmallow mixture is thickened, but not set, beat whipping cream in chilled bowl until stiff. Fold marshmallow mixture into whipped cream. Pour into crust. Refrigerate until set, 2-4 hours.

Garnish with chocolate curls, if desired.

---

MICROWAVE CREME DE MENTHE PIE

1 prepared 9-inch chocolate crumb crust
3 cups miniature marshmallows
2/3 cup evaporated milk
1/4 cup green creme de menthe
1 cup heavy whipping cream
1 tsp. vanilla

Place marshmallows and milk in a 3-quart casserole. Microwave on HIGH for 2-4 minutes, until marshmallows can be stirred smooth. Stir in creme de menthe. Chill for 30-45 minutes or until thickened.

Beat whipping cream and vanilla until soft peaks form. Fold into marshmallow mixture. Pour into crust.

Garnish with whipped cream topping and chocolate curls, if desired.

---

GRASSHOPPER PIE

1 (9-inch) chocolate cookie crust
30 regular size marshmallows
1/2 cup milk
3 tbsp. creme de menthe
2 tbsp. white creme de cacao
1 cup heavy whipping cream, whipped

Place marshmallows and milk in bowl. Microwave on high 2 minutes. Stir to blend. Continue to microwave on high for 1 1/2 to 2 minutes. Stir until smooth. Add creme de menthe and creme de cacao. Cool about 30 to 40 minutes.

Fold whipped cream into marshmallow mixture until smooth. Pour pie filling into crust. Chill 4 hours.

Garnish with whipped cream. Pie may be frozen for firm texture.

---

GRASSHOPPER PIE

16 Oreo cookies
2 tbsp. melted butter
26 regular sized marshmallows, Kraft
3/4 c. milk
1 1/2 oz. creme de menthe (green)
1 1/2 oz. creme de cacao (clear)
1/2 pt. whipping cream
Chocolate sprinkles (to garnish)

Crush cookies with rolling pie; set aside.

Place butter in 9-inch pie plate. Microwave until melted.

Add crushed cookies and mix thoroughly. Press mixture firmly against bottom and sides of pie plate. Microwave at medium until hot - 2 1/2 to 4 1/2 minutes. Rotate once to twice during heating. Cool completely before filling.

Combine marshmallows and milk in medium bowl. Microwave on medium (70) until marshmallows are melted. Blend in creme de menthe and creme de cacao. Refrigerate until cool and thickened but not set.

Beat whipping cream until stiff. Fold in marshmallow mixture. Pour into crust. Refrigerate 2-4 hours until set.

Garnish with chocolate swirls or chocolate sprinkles.

---

CREME DE MENTHE PIE

1 baked (9-inch) chocolate wafer crumb crust
3 cups miniature marshmallows (or 32 regular size)
2/3 cup evaporated milk
1/4 cup green creme de menthe
1 cup heavy whipping cream
1 tsp. vanilla

Place marshmallows and milk in a 3 quart casserole. Microwave on High (100%) for 2 to 4 minutes or until marshmallows can be stirred smooth. Stir in creme de menthe. Chill for 30 to 45 minutes or until thickened (stir occasionally during chilling.)

Beat whipping cream and vanilla until soft peaks form. Fold into marshmallow mixture. Pour into cooled crust.

If desired, garnish with whipped cream topping and chocolate curls.

VARIATIONS:

AMARETTO ALEXANDER PIE:
Follow Creme De Menthe pie recipe as directed except substitute 2 tablespoons to 1/4 cup Amaretto for creme de menthe. Pour into a vanilla wafer crumb crust. Spread whipped cream topping and slivered almonds over top.

BERRY MALLOW PIE:
Follow Creme De Menthe pie recipe as directed except substitute 2 cups sliced fresh strawberries, whole fresh raspberries for creme de menthe and pour into a graham cracker crumb crust, if desired, garnish with whipped cream topping and berries.

---

CHERRY CORDIAL PIE

3 cups mini marshmallows
1/2 cup milk
1/2 cup maraschino cherries, drained and chopped
1/4 cup cherry liqueur
1 cup heavy whipping cream, whipped
1 (9-inch) baked chocolate cookie crumb crust

Combine marshmallows and milk in a 2 1/2 quart glass mixing bowl. Microwave, uncovered, at power level high for 4 to 5 minutes or until marshmallows melt and puff. Stir until smooth. Add chopped cherries and liqueur, blending thoroughly. Let cool to room temperature, about 30 minutes.

Fold whipped cream into marshmallow mixture and turn filling into prepared pie crust. Refrigerate for at least 4 hours.

Garnish, if you wish, with additional whipped cream and maraschino cherry halves.

---

MOCHA CREAM PIE

1⁄4 lb butter (at room temperature)
1 1⁄2 cups chocolate wafer crumbs
12 large marshmallows
1⁄2 cup milk
8 ounces semisweet chocolate
1⁄4 cup strong black coffee
2 tablespoons Kahlua
1 1⁄2 cups heavy whipping cream

Combine butter and chocolate wafer crumbs and press evenly into the bottom and sides of an eight-inch pie pan.

Stir marshmallows and milk together in a pan over low heat (or microwave). Let cool to room temperature.

While marshmallow mixture is cooling, melt chocolate in top of double boiler (or microwave). Stir in coffee and liqueur into the chocolate. Pour chocolate into the marshmallow mixture. Whip one cup of heavy cream until peaks form. Fold into mixture. Pour into the crumb crust. Refrigerate for two hours.

Before serving whip the remaining heavy cream and garnish top of pie.

---

RASPBERRY ANGEL CREAM PIE

CRUST:
1/2 (15-ounce) package refrigerated pie crust (1 crust)
1/4 cup chopped walnuts or pecans
FILLING
25 large marshmallows
1/2 cup milk
1 cup whipping cream, whipped
TOPPING:
1/3 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 teaspoon lemon juice
1 teaspoon orange liqueur, if desired
1 teaspoon red food coloring, if desired
2 cups fresh or frozen raspberries without syrup, thawed, drained
GARNISHES:
whipped cream
Whole raspberries

Heat oven to 450 degrees F.

Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan. Press walnuts into bottom of crust-lined pan. Generously prick crust with fork.

Bake at 450 degrees F for 9 to 11 minutes or until light golden brown. Cool completely.

MICROWAVE DIRECTIONS:
In 2-quart microwave-safe bowl, combine marshmallows and milk. Microwave on HIGH for 2 to 3 minutes or until marshmallows are puffed. With wire whisk, beat mixture until smooth and creamy. Cover refrigerate until thickened but not set, 35 to 45 minutes. Fold in whipped cream. Spread over bottom of cooled baked shell. Refrigerate until thoroughly chilled, about 1 hour.

In medium microwave-safe bowl, combine sugar and cornstarch mix well. Gradually stir in water, lemon juice, liqueur and food color. Stir in 1 cup of the raspberries. Microwave on HIGH for 2 minutes mix well. Microwave on HIGH for an additional 2 to 5 minutes or until thickened and clear, stirring once halfway through cooking. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour. Fold in remaining 1 cup raspberries. Spoon evenly over cooled filling. Refrigerate until set, 1 to 2 hours.

Garnish with whipped cream and whole raspberries.. Store in refrigerator.

---

CREAMY STRAWBERRY PIE

1 (10 ounce) package marshmallows
1 (16 ounce) package frozen whole strawberries, thawed and drained
1 cup heavy whipping cream, whipped
3 tablespoons strawberry liqueur or strawberry juice
1 purchased large graham cracker pie crust (9 ounces)
Fresh strawberries to garnish

Place marshmallows in a medium microwave-safe bowl. Microwave on high power (100%) 1 1/2 to 2 minutes or until marshmallows melt, stirring every 30 seconds.

Beat in strawberries and liqueur. Fold in whipped cream. Spoon into crust. Cover and chill. Garnish with strawberries.

---

HARVEY WALLBANGER CREAM PIE

Ready-to-use chocolate crumb pie crust shopping list
22 marshmallows
3 Tbsp butter
3/4 Cup good quality orange juice (it makes a BIG difference)
1 Tbsp Cointreau
3 Tbsp Galliano
1/2 tsp orange zest
1 pint whipping cream

Put butter, orange juice and marshmallows in a large microwaveable mixing bowl. Microwave to melt the marshmallows and butter (in mine it takes about a minute and a half).

Fold it together and let it cool so that the booze won't evaporate, but don't let it set. Add the two liqueurs and the zest. Fold together and refrigerate until slightly thickened but not set.

Whip the cream and fold half of it into the filling. Pour into crust and refrigerate until firm. Apply the remaining whipped cream to the top.

---

BAILEY'S MARSHMALLOW PIE
Makes 5 servings

1/2 cup milk
1 (10 1/2-ounce) bag large marshmallow
1/3 cup Bailey's Irish Cream
1 1/2 cups heavy whipping cream
1 chocolate cookie crumb pie crust

Heat milk and marshmallows in large saucepan over medium heat, stirring constantly, till marshmallows melt. Pour mixture into large mixing bowl, and chill 30-45 minutes, stirring occasionally.

Add Bailey's 1 tablespoon at a time to marshmallow mixture, stirring well after each addition.

Beat heavy cream in medium mixing bowl till stiff. Fold cream into marshmallow mixture. Pour into pie crust, then cover and chill about 4 hours. Refrigerate leftovers.

---

DOWN IN DIXIE BOURBON PIE

1 box chocolate wafers, crushed*
1/4 cup butter or margarine, melted
21 marshmallows
1 cup evaporated milk
1 cup heavy cream
3 tablespoons bourbon

Mix chocolate wafer crumbs and melted butter. Pat into bottom and sides of a 9-inch pie pan.

Bake at 350 degrees F until set, about 15 minutes.

In saucepan, heat marshmallows and milk until marshmallows melt and mixture is smooth. Do not boil. Remove from heat. Whip cream until stiff. Fold into marshmallow mixture. Add bourbon and pour into cooled chocolate crumb crust. Refrigerate 4 hours or until set.

Additional whipped cream and chocolate crumbs make an attractive garnish.

*If you can't find chocolate wafers, scrape the cream off Oreo halves.

---

KAHLUA BLACK RUSSIAN PIE
Serves 8

1 cup cream-filled chocolate sandwich cookie crumbs (about 14 cookies)
2 tablespoons butter, melted
24 large marshmallows
1/2 cup cold milk
1/8 teaspoon salt
1/3 cup Kahlua
1 cup heavy whipping cream
*Optional: whipped cream and chocolate curls

To make crust, combine cookie crumbs and butter. Press firmly over bottom and sides of 9-inch pie pan. Freeze until firm.

Melt marshmallows with milk and salt over hot water. Cool until mixture mounds on a spoon. Stir in Kahlua. Whip cream until stiff peaks form; fold into mixture. Chill until mixture ripples when lightly stirred (about 30 minutes).

Turn into chilled cookie crust. Refreeze until firm.

Garnish, if desired.

---

GALLIANO PIE
Makes 10 to 12 servings

1 cup graham cracker crumbs
5 tablespoons butter, melted
21 large marshmallows
3 oz. Galliano liqueur
2 oz. Triple-Sec liqueur
4 teaspoon yellow food coloring
2 pints unblended Delwhip topping (or one (8 oz.) container Ready-whipped topping)
3 tablespoons chocolate confetti

To make crust:
Combine graham cracker crumbs and melted butter and mix well. With hands or spoon, form into crust on bottom and sides of 9-inch pie pan. Chill in refrigerator until ready to fill. To make filling: In top of double-boiler, over hot water, melt marshmallows and stir gently. (If marshmallows stick to bottom of pain, you may add one teaspoon hot waiter.) Add Galliano, Triple-Sec and food coloring; stir to combine thoroughly. (The marshmallows will turn into a syrup.) Chill mixture in refrigerator about 20 minutes or until it thickens.

In the meantime, if you are using the Delwhip, mix in electric mixer until stiff peaks form. Gently fold marshmallow mixture into the Delwhip or the ready-whipped topping, until completely combined. Pour into chilled pie shell, sprinkle with chocolate confetti and freeze at least four hours before serving.