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  • Sarah Rainey

Marshmallow pie

When my sister and I were little and craving something sweet, we knew exactly what to do. We'd raid the cupboards for some marshmallows, sandwich them together between a couple of chocolate digestives and stick them in the microwave for 30 seconds. Cue squidgy, gooey, melty, chocolatey deliciousness (and some very sticky fingers).

Our homemade s'mores were the inspiration for this indulgent pie. I like to stick the pan in the middle of the table at parties, with plates of hobnobs, bourbons and ginger nuts on the side. You can either serve it in slices or let everyone dunk and scoop to their heart's content.

Serves 6-8 very sweet-toothed people


2 x 160g packets of pink and white marshmallows

210g chocolate digestives (approx 13-14 biscuits)

12 tsp strawberry jam


For this recipe, you'll need a round skillet pan, approx 20cm in diameter. Beware - they get really hot, so have some heatproof oven gloves to hand.

Preheat the oven to 220C.

Line the base of the pan with digestives - around seven should do it.

Dollop six teaspoons of jam on top of the digestives and spread it roughly. Arrange 3/4 of one packet of marshmallows over the top of the jam and press down to stick.

On top of these, arrange the remaining digestives. Place one whole digestive in the centre and break the rest in half, laying them around it like petals of a flower.

Spoon the rest of the jam on top, and finish with the remainder of the marshmallows, arranged in a spiral shape and gently pressed down so all the gaps are filled in.

Place the pan on a baking sheet (the marshmallows will expand and you don't want them spilling on to your oven) and bake for 8-10 minutes - or until the marshmallows are starting to bubble and crisp on top. Watch the pie closely through the oven door; it can burn quickly.

Remove from the oven and leave to cool for a few minutes before serving...

Dunk, scoop - and revel in the melty mallowy goodness!

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