Ingredients
1 cup water1 tablespoon instant coffee granules4 cups miniature marshmallows1 tablespoon butter1 cup heavy whipping cream, whipped1 pastry shell (9 inches), baked1/2 cup chopped walnuts or pecans, toastedAdditional whipped cream and chocolate curls, optional
Preparation
In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add marshmallows and butter. Cook and stir over low heat until marshmallows are melted and mixture is smooth.
Set saucepan in ice and whisk mixture constantly until cooled. Fold in whipped cream; spoon into pastry shell. Sprinkle with nuts. Refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls if desired.
