“The objective of this recipe was to create a pie that tasted like one of my favorite childhood treats, Scooter Pies. I was convinced that instead of a graham cracker crust that’s used in most “moon pie” recipes, the Nilla® Wafers would better simulate the flavor of the cracker. I’m not sure my experiment was entirely successful but this variation is a wonderfully delicious gooey pie experience. The lumpy looking surface made me think it was still moon-like because the bumps burst when you dig in to eat, thus achieving a crater effect.”
~ Tina
Baking time: 25 minutes
Serving size: 1 nine inch pie
Ingredients:
Nilla® Wafers mini size (12 oz. box)
Betty Crocker Fudge Brownie Mix (10.25 oz package)
3/4 stick (6 oz.) salted butter.
1 egg
2 tablespoons water
1/3 cup vegetable oil
1 cup miniature marshmallows
Directions:
1. Preheat oven to 350 degrees.
2. In a blender or food processor, grind 2 cups of Nilla® Wafers until there are no large pieces.
3. Add ¾ stick (approx. 6 ounces) of softened butter to the wafers. Mix by hand until the butter is distributed evenly.
4. Lightly grease a 9″ glass pie pan.
5. Press the Nilla® Wafers mixture firmly into the bottom only of the pie plate. The crust will be about ½” thick.
6. Follow the mixing directions on one package of Betty Crocker Fudge Brownie Mix (10.25 ox. package) containing Dutch cocoa.
7. Evenly spread one cup of mini marshmallows on top of the wafer crust.
8. Pour prepared brownie mix over the marshmallows making sure to cover all the marshmallows.
9. Bake for approximately 25 minutes at 350 degrees. Keep an eye on the surface of the pie to avoid burning the surface.
Cool before serving.
The pie’s texture will be solid on the bottom with a dark gooey filling when cut. For the most delicious experience, serve slightly warm topped with vanilla ice cream.
Copyright 2010 The Pie Report at the PR-Pi blog www.pr-pi.com. Pie recipe by Tina Koenig. All Rights Reserved.
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