- 24 almond macaroons, crushed
- 24 marshmallows
- 3 tbspns butter, melted
- 1 1/2 oz white creme de menthe liqueur
- 1 1/2 oz creme de noyaux liqueur
- 3/4 cup milk
- 2 cups whipping cream
- Red food coloring
In the top of a double-boiler set over boiling water, melt marshmallows in milk. Cool. Add food coloring and both liqueurs.
Fold whipped cream into marshmallow mixture. Pour filling into prepared pie shell. Chill or freeze.
Garnish with additional whipped cream, if desired Serves 6 to 8.
(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. Wilbur H. Knight.)
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