Get RecipeMallomar Pie
We're nearly halfway through the Mallomar "off season": the annual phenomena that deprives Mallo fans of their sweet, fluffy craving for nearly half the year. This hiatus—a tradition held over from the old timey days before it was possible to refrigerate cookie delivery trucks—is very publicly criticized by the glitterati and holds a special sore spot with those in the Metro NYC area, where the cookie was invented. Despite the pushback over the policy, Nabisco continues to release the cookie only within its limited window of October - April in order to prevent melting and ensure that each box of Mallomars is absolutely perfect.
For those of you counting the days until the Mallomar's return, I've designed a pie to tide you over. The crust mimics the crisp, sweet-and-salty base of the original cookie, made with graham cracker crumbs, butter, and just a little extra sugar and salt. It's filled with a big, airy marshmallow, the kind that springs back when you bite or cut into it, which is then slathered with a layer of tempered chocolate. As with the Mallomar, here the marshmallow is the main attraction, accented by the bite of graham and the crisp chocolate shell. This pie will tide you over until October, and just as with the namesake, its especially delightful straight from the freezer.
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About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute. You can follow her on Twitter at @evillagekitchen.