Week 28: Mermaid Marshmallow Pie

Well, I can’t believe I’m about to say this (and I feel like a contestant on The Bachelor), but my journey has come to an end! Yep, this is the final pie from the Waitress pie cookbook and I feel…oddly nostalgic, yet liberated. No longer am I a slave to weekly dough-kneading, butter melting, and [sometimes] pie-fail tears. What will I do with all this free time and extra cash not spent on groceries, you ask? Travel, take piano lessons, sleep, and probably make more pies. There are a few of these suckers I need another stab at. And dare I say I may want to create my own brand of pies? Stay tuned! And follow me on Instagram @sheusedtobepie for all future baking escapades!

What’s Inside: Cream cheese, heavy cream, sweetened condensed milk, mandarin oranges, coconut, pineapple, pecans, marshmallows

“Pro” Tips:

1) I simply do not know what happened with my crust. I’d grind up more shortbread cookies than the recipe calls for because there was way too much butter and the crust wound up sinking downward every time I tried to get it against the edges of the pie dish. It wound up not having edges when all was said an done, which was a bummer, but still tasted fine.

2) I learned my lesson! Use the blending attachment when handling your cream cheese. You won’t be sorry.

3) Buy multi-colored mini marshmallows online. They taste gross, but make for a pretty design.

4) THIS PIE DOES NOT TRAVEL WELL. I was getting a little ballsy with the incredible pie carrier that has never let me down. It was raining. I needed a hand for an umbrella. Pie was sideways for a while. Pie no longer looked like pie.

What Baking Can Do:

I found it pretty typical that I would choose such a disaster of a pie for my last one, making me feel as though I’ve learned nothing over the past 8 months. Sunken crust, pudding-like consistency, ruined design and all, people told me they liked it. I did not. It was like a bad creamsicle. I’m told it’s basically Ambrosia, which sounds like a nightmare of a dessert from that era in the 50’s and 60’s when everyone thought it was a good idea to make every meal using Jell-O. Nope.

To get slightly more serious, this has been a trying and triumphant project, giving me confidence in the kitchen and bragging rights in front of my friends. No, I haven’t met Sara Bareilles, but I’m always hopeful. Thanks for coming along for the ride!

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