1 c. water
1 Tbsp. instant coffee grandule
1 Tbsp. butter
4 c. miniature marshmallows
1 c. whipping cream, whipped
1 baked 9-inch pie shell
1/2 c. chopped walnuts or pecans, toasted
In a heavy saucepan, bring water to a boil. Stir in coffee
grandules until dissolved. Reduce heat. Add marshmallows and
butter. Cook and stir over low heat until marshmallows are melted
and mixture is smooth. Set saucepan in ice and whisk mixture
constantly until cooled. Fold in whipped cream. Spoon into pie
shell. Sprinkle with nuts. Refrigerate for at least 3 hours before
serving. Garnish with whipped cream if desired. Yield: 6 to 8
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