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Chocolate Madras Meringue Recipe


3/4 cup butter, softened

1/3 cup white sugar

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (10 ounce) can marshmallow creme (Madras)

1 cup white sugar

1 (16 ounce) can crushed pineapple with juice

1/2 cup milk

4 drops red food coloring


In a large bowl, cream together the butter, sugar, flour, soda, and salt . Mix in marshmallow creme. Stir in the crushed pineapple and milk. Beat until well blended.

Line a 9x13 inch pan with foil. Combine marshmallow creme, crushed pineapple, and white sugar; layer before filling. Refrigerate pie in refrigerator for 1 to 3 hours.

Fill pie with filling, then frost with red food coloring.