For AAFL Pie Recipes

I pulled my marshmallow blend from my S'mores recipe. As it is what really stood out the most in that mix as a excellent way to build out my preferred marshmallow with all the specific characteristics I want. The Meringue is what really sells it and pulls the marshmallows forward. I bumped the Meringue slightly, and added a low percent of Nomz creme Brule for an extra toasty top to my pie. Then I was excited to use Creme de la creme in a mix and thought this was a perfect opportunity. To thicken and fluff out the overall texture since I'm basically using marshmallow as pie filling.

Then for the crust. One of my all time favorite Graham notes comes from Purilum Cheesecake Graham Crust. I used it slightly higher than I usually would and also added some more Graham with FW. To hopefully ensure separation having used so may marshmallow and Creams. In the smores I also used Cap Graham Cracker. But I only wanted a honey Graham here and not the Cinnamon note that cap brings.

This will need some time to steep for sure. My S'mores needed 2 weeks, but there's no chocolate here so let's say 7 to 10 days