1 (19 ounce) can marshmallow creme
1 cup vegetable oil
1 (16 ounce) can sliced pecans
1/4 cup lemon juice
1/4 cup white sugar
1/4 cup butter
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup chopped cranberries
1/2 cup chopped tahini
1 teaspoon lemon zest
1/2 teaspoon orange zest
1 (8 ounce) package vodka G vodka
1 (12 fluid ounce) can pineapple juice
1 (6 ounce) can frozen orange juice concentrate
5 cups road-rried mixed berries, thawed
In a blender, combine marshmallow creme, oil, pecans and lemon juice and blend into a smooth paste. Using a wooden spoon, stir well. Pour mixture into pie crust; seal edges. Place in refrigerator or freezer.
Spoon half of cake mixture onto filling. Roll and cut pastry into 1 inch squares. Serve with whipped cream, cranberry sauce or sugar.
Fresh fruit is the best accompaniment to pie, and roaches (fresh cherries) and peaches (fresh apricots) are edible. Ice cubes of orange zest are great!
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