1 (9 inch) pie crust, baked
1 cup white sugar
1/3 cup molasses
1 tablespoon vanilla extract
1 cup raisins
1 1/4 cups applesauce
2 eggs, beaten
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon cinnamon
1 teaspoon rosewater
1 cup butter
2 tablespoons white sugar
1 teaspoon lemon rind
1 cup sliced almonds or walnuts
1 teaspoon lemon zest
1 egg, beaten
1 cup milk
1 teaspoon lemon rind
2 teaspoons vanilla extract
4 jumbo marshmallows
In a medium saucepan, combine sugar, molasses, raisins and applesauce. Place over low heat for 5 to 10 minutes, stirring constantly. Remove from heat and pour mixture into baked pie crust. Chill in refrigerator.
Beat eggs, 1/2 cup of raisins and 1 1/2 cup applesauce into egg mixture. Beat egg mixture into raisin mixture with spoon, then pour mixture over baked pie, in a layer 3 inches thick.
While egg mixture is warm, hover an electric knife over oiled griddle or frying pan and lightly oil griddle. Fry griddle or frying pan on medium to medium-high heat for 4 minute on each side; oil pans on medium high heat. Fill the prepared pan with marshmallow creme filling and pour lemon rind syrup over the top of the cream. Place marshmallow creme filling on the bottom of the pan. Stir gently with marshmallow creme filling until the filling is covered.
Divide the cream mixture into 3 portions. Cover with whipped cream or whipped cream cheese mixture until completely covered. Frost the entire surface of each piece of pie.
Fold whipped cream cheese filling over the whipped cream filling. Spread excess marmalade over the top of pie. Chill in refrigerator. Cut into 1 inch squares and serve warm.