1/2 c Butter, melted
1/4 c Firmly packed brown sugar
1 1/4 c All purpose flour
1 ts Instant powdered sugar
FILLING
36 lg Marshmallows
1/2 c Milk
1/3 c Peanut butter
2 Egg whites
1/4 c Sugar
1 c (1/2 pint) whipping cream,
-whipped -or-
2 c CoolWhip, thawed
this is from “Pillsburys 22nd Bake Off”
Grease & flour bottom and sides of 10″ pie pan. In medium saucepan, combine
melted butter w/ brown sugar; stir in remaining ingredients except filling.
Press onto bottom & sides of pie pan. Bake at 375? for 8-10min. Cool
completely. Prepare filling; spoon in cooled crust. Refrigerate at least
2hrs or til served. FILLING:In medium pan over low heat, melt marshmallows
w/ milk, stirring occasionally. Remove from heat; stir in peanut butter &
cool to room temp. Beat egg whites til foamy. Gradually add sugar; beat til
stiff peaks form. Fold egg whites & whipped cream into cooled peanut
butter-marshmallow mix.
Yields
1 Servings