Pineapple-marshmallow whip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Margaret Bosse | ||
| 1 | pounds | Marshmallows |
| 5 | tablespoons | Pineapple juice |
| 1½ | cup | Chopped pineapple |
| 1 | cup | Whipping cream -- whipped |
| ½ | cup | Pecans -- chopped |
| PIE CRUST----- | ||
| ¼ | cup | Boiling water |
| ¼ | cup | Shortening |
| ¼ | cup | Margarine |
| 1½ | cup | Flour |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
Directions
Melt marshmallows with pineapple juice in double boiler. Cool, add nuts, pineapple and whipped cream. Put in baked pie shell and cover with waxed paper and refrigerate. PIE CRUST: Mix all ingredients, roll out and fit into a 9" pie pan.
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