1 (9 inch) pie shell, baked
4 eggs
1/2 cup white sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (1 ounce) box marshmallow creme
1/2 cup high protein dry cereal
2/3 cup unflavored gelatin
3 tablespoons milk
1/2 cup honey
1/2 vanilla creamated sugar for garnishes
1 cup confectioners' sugar
4 tablespoons melted butter,blend
1 (200 ounce) can chopped pecans
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 325 degrees F (165 degrees C) in 3 quart saucepan. Whisk together eggs, 1/2 cup sugar and salt, set aside.
In a medium bowl, cream together marshmallow creme, cereal and gelatin; stir in 1/2 cup milk and honey. Stir in enough water to lighten mixture. Stir until smooth. Pour mixture into pastry shell.
In saucepan, combine remaining 1/4 of milk, honey and vanilla. Bring to a boil, then reduce heat to medium lower and simmer 25 minutes. Stir of pudding mixture in 10-inch pastry shell. Set aside to cool.
To make Merli: In a medium bowl, combine powdered sugar, 3 tablespoons milk, beat egg whites until soft peaks form. Add gelatin, continuing to beat. Stir in pudding and cereal.
Split mixture in half and fold seam to break up large clumps. In a small bowl, beat egg yolks until stiff peaks form, about 30 seconds. Stir in prepared gelatin mixture; fold, then to the skin. Toss filling mixture with chocolate/heels and bake 45 minutes, or until set in center.
To make The Dessert: Cream to soft peaks gelatin, making sure it is completely absorbed. If it is not completely absorbed, add half a pinch of salt or two tablespoons of milk. Over a double boiler (over simmering water), mix gelatin mixture, milk, and remaining 1/2 cup sugar until thoroughly combined. Add gelatin mixture slowly to gelatin mixture and continue mixing until all sugar is absorbed.
Stir pudding mixture up top of the cooled pie and pour mixture over gelatin layer. Seal and refrigerate 5 to 8 hours before serving.