SUBMITTED BY: Rick Thompson
Makes 6 servings
1/2 cups pecans coarsely chopped
26 marshmallows large
1/2 cup coffee double-strength
1 teaspoon vanilla extract
1 cup whipped cream whipped
1 graham cracker pie crust ready-made
Preheat oven to 400°.
Spread pecans in a shallow pan.
Bake for 5 minutes or until nuts are lightly toasted; set aside.
In a medium saucepan over low heat, melt marshmallows in coffee.
Chill until slightly thickened.
Whisk mixture if not smooth.
Stir in nuts and vanilla.
Fold in whipped cream.
Spread in crust.
Chill at least 1 hour before serving.
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