Prep 45 mins
Cook 10 hrs
My husband is celebrating his first Thanksgiving since being diagnosed Celiac, so I am going back to recipes that need no alteration to be gluten-free. This is delicious, although very rich due to the nut crust.
- 1 1⁄2 cups ground pecans
- 1⁄4 cup sugar
- 1⁄8 teaspoon salt
- 1 egg white
- 1 tablespoon instant coffee granules
- 1⁄2 cup milk
- 16 marshmallows
- 1 egg yolk
- 1 cup heavy cream, whipped
- 1⁄4 teaspoon almond extract
- 1⁄4 cup chocolate chips
- 1 tablespoon milk
- Several days ahead, preheat oven to 375°. Greases a 9" pie pan, lining the bottom with waxed paper. Butter paper also. In a small bowl, mix nuts, sugar and salt.
- In another bowl, beat egg white to soft peaks. Add to nut mixture, mixing well to moisten nuts.
- Press nut mixture onto the bottom and up the sides of the prepared pie pan. Bake 12-15 minutes, or until light brown.
- With a small spatula, loosten the sides and let the crust cool for 10 minutes. Gently lift crust and pull the waxed paper out.
- Meanwhile, in a medium saucepan, combine coffee granules, 1/2 cup milk and marshmallows and stir over low heat until marshmallows melt.
- Beat egg yolk lightly; stir in a little hot mixture then whisk egg into hot liquid. Cook one additional minute, stirring.
- Refrigerate marshmallow mixture, stirring occasionally, until almost set.
- Fold in whipped heavy cream, and almond extract, mixing until all the cream is incorporated. Turn this mixture into the cooled pie shell.
- Melt the chocolate and 1 tablespoon milk together and drop small spoonsful all over the top of the pie. Make a marble effect by cutting through the chocolate with a cold knife.
- Freeze until firm, then serve.
This may well be the best pie I've ever made.I was given the recipe maybe 50 years ago; made it many times; then my recipe file was lost in moving. Thrilled to have found it again.