Gingerbread Marshmallow Pie
This Gingerbread Marshmallow Pie is the ultimate festive dessert, combining the warm, spiced flavors of gingerbread with a luscious marshmallow topping that’s perfect for the holiday season. The rich, aromatic spices in the gingerbread crust evoke the cosy essence of Christmas which seems at odds a bit with our down under hot weather, but yet Aussies love gingerbread as much as the rest of the world it seems. The indulgent marshmallow layer makes it an unforgettable centerpiece for our Thanksgiving gathering which always has to feature pies, it's a rule. Whether you're celebrating with family or hosting friends, this pie captures the spirit of the season with every bite. And with the help of your Thermomix, creating this show stopping dessert is effortless and fun, leaving you more time to savour the family!
This site is replete with pie and tart recipes, I have often considered a Tarts R Us book and you never know, it may happen one day. In the meantime, take a look at these other recipes and put a few on your menu builder: Merry Thanksgiving!
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Need
-
The Biscuit Base
- 50 Grams dark brown sugar
- 1 Pinch pink salt flakes BUY
- 10 Grams Festive Gingerbread Spice Mix Recipe
- 1 Teaspoon vanilla bean paste BUY
- 100 Grams butter cold, cubed BUY
- 170 Grams bakers or strong flour
-
The Gingerbread Custard
- 40 Grams cornflour or cornstarch
- 15 Grams Festive Gingerbread Spice Mix Recipe
- 60 Grams dark brown sugar
- 400 Grams whole milk BUY
- 200 Grams cream BUY
- 3 eggs
-
The Topping
- 1 Batch Marshmallow Fluff (the toasted version, watch video) Recipe
Do
- 1
Preheat oven to 180°C and grease a 22cm pie dish very well. Set aside.
- 2
Place biscuit base ingredients other than flour into the Thermomix bowl and blend 10 sec/speed 8. Scrape down sides of bowl.
- 3
Add the flour and mix 10 sec/speed 6.
- 4
Tip onto a floured bread mat and push together, then roll to fit your pie plate. Press into the pie plate and place into the freezer for 20 minutes.
- 5
Dock with a fork and bake 15-20 minutes until fragrant. It doesn't have to be fully cooked at this point.
- 6
Cool slightly. Reduce oven temperature to 160°C.
- 7
Meanwhile make the custard.
- 8
Place cornflour, gingerbread spice and sugar into Thermomix bowl and mill 10 sec/speed 10. Scrape down sides and bottom of bowl.
- 9
Add milk, cream and eggs to Thermomix bowl and cook 8 min/80ºC/speed 4, then 4-5 min/90°C/speed 4. You will be able to see the texture change, keep going if not setting!
- 10
Pour into par baked pie shell and return to the oven for 35 minutes or until just wobbly in the centre. Bring to room temperature before transferring to the fridge for a few hours.
- 11
Make the (toasted) version of the Marshmallow Fluff. You can do this slightly ahead of needing it as it does keep in the fridge. Spread and swirl on top of the set custard and then use a kitchen torch to get a nice toasty finish. This helps to bring down the sweetness of the over all pie, so it is necessary!
- 12
Serve in wedges, slivers if you will. It is rich and delicious and very festive!
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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!