I guess after that Mexican feast we had last night, I found it difficult to sleep.
So I stayed up much too late watching two movies back to back: Waitress and Little Children. (A free monthly trial of HBO and Cinemax cable channels made this possible.)
It was so nice to just zone out (with a little crochet, of course) and relax while watching two films back to back. I really enjoyed both, but for the sake of time and space I will just write about Waitress for now. There was so much about this film I adored. It is a sweet and simple romance; a genre of film I don't usually go for. It also has a special spot in my heart because it was written and directed by Adrienne Shelly, who died tragically before the film was released. I first fell in love with this talented and adorable woman (a while back) as an actress in two of my favorite Hal Hartley films.
Not to spoil the ending, but it really spoke to me personally- about all the feelings I had about pregnancy and the fears and anticipation of becoming a mother...and the ultimate inner transformation I experienced after my daughter was born.
Besides all that stuff, I am a sucker for all-American diners and pie -which there was plenty of in this movie!
The main character, Jenna is an expert pie baker. To me, all of the pies she makes in the film looked mouth-wateringly delicious and original. I wanted to try them all. I became especially fixated on her "Marshmallow Mermaid Pie" and this morning was delighted to find the recipe:
Marshmallow Mermaid Pie
9 graham crackers
1/2 C. sweetened, flaked coconut, toasted
5 Tbs. butter or margarine, melted
34 lg. marshmallows
1/2 C. whole milk
1 1/2 C. heavy or whipping cream
1 oz. unsweetened chocolate, grated
1. Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form.
2. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack.
3. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.)
4. In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight.
5. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.
Don't 'cha think this would make a festive summer party/picnic pie?
Can't wait to try it.