Marshmallow Fluff Whipped Cream: The Ultimate Whipped Cream for your Thanksgiving Pie

I'm partial to Whipped Cream on my Thanksgiving pies. In the past I've made chocolate whipped cream, white chocolate whipped cream, and, of course, plain sweetened whipped cream. Well here's one more, and I hope you'll try it. I found this recipe for Marshmallow Fluff Whipped Cream on the Epicurious site. You're going to love it on your Thanksgiving pies! I always have a jar of Marshmallow Fluff in my pantry for use with fudge and other chocolate desserts.

Not familiar with Marshmallow Fluff? 

Marshmallow Creme is a sweet marshmallow-like spread that was invented in 1917 by Archibald Query in Somerville, Massachusetts. In 1913 during World War I, Emma and Amory Curtis of Melrose, Massachusetts invented Snowflake Marshmallow Creme. Query sold his recipe for Marshmallow Creme to Durkee-Mower, Inc in 1920, who renamed it Marshmallow Fluff. Over 100 years later they continue to sell it under that name today.

MARSHMALLOW FLUFF WHIPPED CREAM

Ingredients

1 cup heavy cream 

¼ cup Marshmallow Fluff 

1 Tbsp. powdered sugar 

Directions

Using an electric mixer on medium-low speed, beat cream, Marshmallow Fluff, and powdered sugar in a medium bowl until medium peaks form, about 3 minutes. Chill Marshmallow Fluff Whipped Cream until ready to serve. Marshmallow Fluff Whipped Cream can be made 8 hours ahead; keep chilled.

S'MORES BLONDIE PIE: Memorial Day

I always think of Memorial Day as the start of Summer, and nothing says Summer more to me than S'mores! So maybe you plan on making S'mores on the Grill for your Memorial Day Celebration.  But, just maybe, you want to make your Memorial Day S'mores ahead, so you can enjoy the party! This S'mores Blondie Pie tastes like Summer. It's an easy dessert recipe from Hershey's Kitchens. And, as much as I love high-end chocolate, when it comes to S'mores, I prefer good old fashioned Hershey's!

S'mores Blondie Pie

Ingredients
6 Hershey's Milk Chocolate Bars (1.55 oz. each), divided
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1-1/2 cups marshmallow creme or marshmallow fluff
1/4 teaspoon shortening (do not use margarine, butter, spread or oil)

Directions
Heat oven to 350°F. Grease 9-inch pie plate. Unwrap chocolate bars; break into pieces.
Beat butter and sugar until blended in medium bowl. Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs, and baking powder; beat until well blended.
Press half of dough onto bottom and up sides of pie plate. Spread marshmallow creme over bottom of crust. Set aside 1 tablespoon chocolate bar pieces; sprinkle remaining pieces evenly over marshmallow creme.
Form remaining dough into ball; place on sheet of waxed paper. With fingers, flatten and shape into 9-inch circle. Pick up waxed paper, supporting dough with hands. Flip dough onto pie surface; peel off waxed paper. Pinch edges of dough together and form crust edge.
Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Melt remaining chocolate bar pieces with shortening; drizzle over top of pie.
Optional: torch some mini-marshmallows and put them on top of the pie!

To serve, microwave slices at HIGH (100%) 15 to 20 seconds or until slightly warm and marshmallow starts to melt.