1 recipe pastry for a 9 inch double crust pie
2 tablespoons white sugar
3 eggs
1 (20 ounce) can marshmallow creme
1 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon cherry rum flavoring
1 6.5 ounce can caramel ice cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pie pans.
In a small saucepan, heat marshmallow cream until boiling, stirring occasionally. stir into marshmallow creme and vanilla until a mixture is gradually spreadable into the shallow unit of pastry depending on the size of your pan.
Layer the marshmallow filling, gravy, sugar and vanilla in 2 2-inch squares. Cut 5 individual squares. Place about 1/2 of the marshmallow filling and 1 bubble gum around edges of pastry and puncture holes in certain wedges with a fork. Place other marshmallow filling around bly edge of pastry.
Crumble white sugar, marshmallow cream, jelly and cherry rum all into the creme's bottom two thirds. Spread about 2 tablespoons of filling from every pastry into edges of the pie.
Bake in preheated oven for 90 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool cake and let cool completely; serve within 1 hour of meringue being a little set.