10 Jan
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Butter Brickle Pie

Butter Brickle pie

I have no idea where Butter Brickle Pie came from. My great grandma Nan made it. My grandma JoJo made it followed by my mom. I make it now and can honestly say I’ve never tried a pie that comes close to tasting like this one. It’s most definitely a special occasion dessert. There’s no redeeming health factor in this treat. The combination of family history and rarity of the pie ranks it among my favorite.

This recipe makes me think of the matriarchs of my mom’s family. Each time I make it, I can see Nan in her cardigan with her butterscotch or butter rum Lifesavers always handy to fill little hands. It’s been a long while since I’ve seen either one of my grandmothers. Cooking their recipes makes me feel connected to those women that my husband never had the chance to meet, let alone my children. The stories I share with the recipes they handed down are what’s left of lives well-lived.

Butter Brickle Pie
34 large marshmallows
½ cup milk
1 cup heavy whipping cream
3 Heath bars
1 baked pie crust

Bake a 8-inch or 9-inch pie crust using your favorite recipe. Allow the pie crust to cool. Melt the 34 large marshmallows and ½ cup milk in a saucepan over medium heat; stirring constantly. When the marshmallows are melted, take off the heat and allow to cool completely. This step is important. If you add the cream to warm marshmallows, the pie will not turn out, and that would be a shame. Whip the 1 cup of heavy whipping cream with a mixer until stiff peaks form. Crush the three Heath bars and fold into the whipped cream. Fold the marshmallow mixture into the cream mixture and pour into the pie crust. Chill for several hours and store in the refrigerator.


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The 36th AvenueLink Party Palooza


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