This great 1950s Pineapple Marshmallow Dessert recipe captures the essence of summer perfectly

Hard as it is to believe, August is coming to an end (*shudders*). The Labour Day long weekend is here and I, like many folks, love to use it as a great excuse to get in at least one more big, festive, fabulous seasonal feast.

While I am looking forward to autumn and its rich harvest, I'm not ready to wave buh-bye to summer and its sensational culinary offerings either, which is why I've been crazy for this super fun vintage recipe for Pineapple Marshmallow Dessert as of late.

It's dead simple to make, is fairly budget friendly, can be made gluten-free in a snap (just use GF graham crackers, such as those from Kinnikinnick, which are also egg-free to boot, and ensure that your marshmallows are GF, too - Kraft's always are, so that's the brand I stick with), and is such an enjoyable medley of tastes and textures.



{Sweet with a hint of appealing tang from the pineapple, crunchy, gooey and warm all at the same time, this fun 1950s dessert recipe is so evocative of the era it hails from and will be a welcome treat on any table this Labour Day long weekend (or any other time of the year!). Vintage recipe image source.}


This fun vintage pineapple dessert recipe is somewhat redolent of s'mores sans chocolate, which makes me adore it all the more (I’m a die-hard s’mores fan!), and would also be sensational for any sort of tiki, Hawaiian, or South Pacific themed dinner and/or party.

The walnuts are nice, but not necessary, and can easily be left out or swapped for another nut of your choice. Though they do tend to burn easily, Brazil and macadamia nuts would both be great choices here that would up the tropical treat factor all the more.

It's also really enjoyable served warm from oven with a generous scope of vanilla, berry, peach, caramel, coconut, or white chocolate ice cream (dairy or non-dairy, as desired) on top. If you only have canned pineapple chunks or tidbits, you can easily use those here, too, though full rings do look especially pretty and really channel a great mid-century vibe that can't help but make one think of pineapple upside down cake.

Quick, delicious, festive and fun, this charming 1950s pineapple marshmallow dessert is just the thing to help capture all that's wonderful about the last few weeks of summertime eating and is sure to become as a firm a favourite with your family as it already has with mine.

Have a stellar, sunny, beautiful last weekend of August, everyone! (I'm off to do some end-of-the-season yard saling while I still can!)

1950s chocolate marshmallow pie recipe is sure to satisfy any sugar craving! :)

✯ Day 159 of Vintage 365 ✯

 

Just as white sauce is one those fundamental recipes of cooking that can be altered, dressed up and played around with to just about no culinary end, so too do certain types of pies have ton of potential when it comes to the many things you do to further enhance their appeal.

Today’s recipe – which hails the May 1957 copy of household magazine – is delightful chocolate marshmallow pie that sounds fantastic on its own….however, I can’t help but think of a wide range of ways you could jazz it up further. Such as:

-Add some mint extract or fresh mint leaves and serving it ice cold on the toastiest days of summer.

-Swirling a big handful of raspberries through the pie filling before it sets, then make a raspberry, mixed berry or lemon coulis to drizzle over top.

-Throw in a tablespoon or two of fresh or candied orange peel and garnish each slice with a few strips of additional peel.

-Use white chocolate in instead of milk, add in chunks of walnuts (or other favourite nut) and dark 70% chocolate once the filling as cold a bit, but not set entirely (to help prevent the dark chocolate from melting too).

-Toss in a cupful of your favourite crisp rice (or cornflake) cereal and some dried cherries or cranberries for a crisp, cherry hit with each bite.

-Channel a classic banana slip by adding halved maraschino cherries to the batter, placing a smattering of bananas over the top, and serving each slice with a big dollop of whip cream.

-Instead of white marshmallows, try the coloured fruit variety, layer some freshly sliced strawberries on top and drizzle with a little honey when ready to serve.

These are just seven possible twists that spring to mind, I bet you can think of others, too (by all means feel free to share them in the comment section, if you do).

{Click here for a larger version of this terrifically tasty sounding vintage chocolate marshmallow pie recipe. Image by way of Charm and Poise on Flickr.}

I think this delicious sounding, simple-as-painting-your-nails marshmallow chocolate pie would be a great dessert to bring out after a backyard barbeque, as a different spin on a springtime birthday cake (if it’s for adults only, you could always drop in a spoonful of your favourite liquor – just think how heavenly this would be with Bailey’s Irish Cream!), or a terrific week day dessert where time is of the essence, but you still want something that’s bound to impress.

It’s great to have versatile, classic recipes like this great chocolate pie in your culinary arsenal, and when they hail from the 1950s, that’s another point in their favour, in my (vintage cook) books!