Gingerbread Pie With Toasted Marshmallow Meringue

• FOR THE PIE:
• 1/2 cups Butter, Softened
• 3/4 cups Light Brown Sugar
• 1/4 cups Molasses (not Black Strap)
• 2-1/2 Tablespoons Flour
• 1 pinch Salt
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Cinnamon
• 3 whole Eggs
• 1 cup Buttermilk
• 1 teaspoon Vanilla Extract
• 1 whole Unbaked 9" Pie Shell
• _____
• FOR THE MARSHMALLOW MERINGUE:
• 3 whole Egg Whites
• 1/2 teaspoons Vanilla
• 1 pinch Salt
• 1/4 cups Sugar
• 7 ounces, weight Marshmallow Creme

1. For the pie preparation:
2. Preheat oven to 325 degrees.
3. Using a hand mixer, combine butter, brown sugar and molasses until creamy. Add flour, salt and spices; mix again until combined. Add eggs one at a time, mixing well after each addition. Add buttermilk and vanilla and mix until a consistent batter forms. Pour into an unbaked pie shell. Bake for 50-55 minutes until custard has set and is not jiggly in the middle when moved.
4. For the marshmallow meringue:
5. Beat egg whites, vanilla and salt at high speed until foamy. Gradually add sugar 1 tablespoon at a time, beating until stiff peaks form. Beat in 1/4 of the marshmallow creme. Repeat with remaining creme until meringue is well mixed and fluffy.
6. Heap meringue in the middle of the cooled pie and swirl with the back of a spoon or spatula. (I used a pastry comb for stripes.) Bake at 400F until browned. A kitchen torch may also be used.
7. Note: Meringue should be made the same day you plan to serve it on the pie. After a couple of days, it will begin to lose volume.

butter, light brown sugar, ubc, flour, salt, ground ginger, ground cinnamon, eggs, buttermilk, vanilla, pie shell, marshmallow meringue, egg whites, vanilla, salt, ubc, marshmallow creme

Taken from tastykitchen.com/recipes/desserts/gingerbread-pie-with-toasted-marshmallow-meringue/ (may not work)