Makes 1x 9″ pie

Ingredients

Crust

• 2 cups graham cracker crumbs
• 1/2 cup mini-pretzels
• 2 oz white chocolate
• 6 Tbsp soft unsalted butter

Filling

• 3 cups mini marshmallows
• 1/2 cup whole milk
• 1/4 cup St. Germain elderflower liqeur
• 1/4 cup Meyer lemon juice
• zest 1 Meyer lemon
• 1 1/2 cups heavy cream
• Yellow food coloring, optional

To finish/ decorate

• 1 tsp powdered gelatin
• 2 Tbsp water
• 1cup whipping cream
• 1/4 cup powdered sugar
• 2 tsp vanilla extract
• Fresh raspberries

Method

1. Process the crumbs, mini-pretzels, chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together
2. Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden
3. Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture
4. Transfer the mixture into a heatproof bowl, then whisk in the elderflower liqeur, lemon juice and zest. Leave to cool to room temperature
5. In a separate medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking on slow, add the cooled marshmallow mixture. This filling will be soft and thick, so that it will eventually drop easily out of the bowl into the chilled pie crust
6. When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if using
7. Spread the filling into the chilled base, swirling it about with a spatula to fill evenly. Put the pie in the refrigerator, uncovered, to chill overnight or for a minimum of 4 hours until firm
8. In a small bowl combine the powdered gelatin and water. Leave to rest until absorbed. Heat in microwave for 10-15 seconds, until the gelatin is disolved. Set aside to cool while you prepare the whipped cream
9. In a separate medium bowl combine the whipping cream, powdered sugar and vanilla extract. Whip to soft peaks
10. With you whisk running on low, gently add in the gelatin solution and continue whisking. Once all the gelatin has been added, increase speed and whip to firm peak stage.
11. Pipe/ decorate the top of the set pie to your preference and finish with fresh raspberries