Gingerbread Pie with Marshmallow Meringue

In life there are things that I would like to send back, do they make me your weirdo?


I will share my little list with you…


My list

1. Monkey’s
2. Nutella
3. Blow Drying my Hair
4. Angry toddlers with Attitude







Let’s start with the monkey. I cannot bear to see these little creatures walking around picking things up like they are human. Monkey’s you officially freak me out. I would like to give you back to the factory, but I fear you might take over the factory, and start producing things that would end up defeating the humans, thus becoming rulers of the earth – so I will put up with you.



Second is Nutella, yes I said it…so there. Nutella I would like to give you back to whatever person thinks there is just a dang “hint” of cocoa in it. Fool me once shame on you, fool me twice and I must have had too much wine...shocking







Next is blow drying my hair, forget the diet pill - can I please order a pill that makes my hair done every morning? Speaking of pills, can I please order another that if I am forced to blow dry my hair makes me not start sweating half way through the process, thus increasing the blow drying portion of the morning. Blow dryer, I would like to give you back - thank you.



Last thing is an angry toddler, that knows just enough to be dangerous…a mother’s pride is never more injured than when she gets smacked in the face by a screaming toddler in a line of fifty or so people. Be calm - Be calm, smile for all the judging people while you die inside a little bit.



I am so rambling. Let's get on to my second recipe from Sprinkles Bakes (I am not a stalker I swear..well maybe..just a little)







INGREDIENTS (PIE)

1/2 cup butter, softened
1/4 cup molasses (not black strap)
3/4 cup light brown sugar
2 1/2 tbsp flour
pinch of salt
2 tsp ground ginger (or more to taste)
1 tsp ground cinnamon
3 eggs
1 tsp vanilla extract
1 cup buttermilk
1 9" ready-made pie shell



INGREDIENTS (MERINGUE)

3 egg whites
1/2 tsp vanilla extract
Pinch of salt
1/4 cup sugar
1 -7oz. jar of marshmallow fluff







DIRECTIONS (PIE)

Preheat oven to 325 degrees.

Using a hand mixer, combine butter, brown sugar and molasses until creamy. Add flour, salt and spices; mix again until combined. Add eggs one at a time, mixing well after each addition. Add buttermilk and vanilla and mix until a consistent batter forms. Pour into unbaked pie shell. Bake for 50-55 minutes until custard has set and is not jiggly in the middle when moved.







DIRECTIONS (MERINGUE)

Beat egg whites, vanilla and salt at high speed until foamy. Gradually add sugar 1 tbsp at a time, beating until stiff peaks form.


Beat in 1/4 of the marshmallow fluff. Repeat with remaining fluff until meringue is well mixed and fluffy.

Heap meringue in the middle of the cooled pie and swirl with the back of a spoon or spatula. (I used chopsticks and a large serving fork to make stripes – more ridges = better color) Bake at 400 until browned. My meringue stayed nice for over 48 hours.







Hopefully this pie makes up for my weirdness…if not just send attitude heavy toddler monkeys with blowdryers and nutella to my house...that will teach me.